Rinse the paper and pour 18 grams of coffee grounds into the filter.

Pour 45 grams of water and start the timer. Wait for about 40 seconds. The water should be at about 94 Celsius.

Stir the water and wait 40 seconds.

Start the brew and the second pour, with 110 grams of water into the filter. Wait 1 minute and 30 seconds.

Pour the rest of 100 grams of water for the third pour. The brew should finish dripping at 2 minutes and 30 seconds.

Tap the dripper once and then it should be ready to serve!

Rinse your filter paper.

Measure the water temperature in your kettle. The best temperature should be at about 87 Celsius.

Warm up your AeroPress.

Grind your coffee. A coarser grind (coffee in bigger particles) will bring a cleaner flavor to the coffee. Pour the coffee grounds into your AeroPress.

Add 130 ml of hot water into the AeroPress and mix the inside contents about ten times. Then wait a minute following the mixing.

Turn the AeroPress upside down and push down on the black jug (or plunger) for 20 seconds. Dilute the concentrated coffee that is inside the jug with the 110 ml of water that was remaining in the kettle. The rest of the water will have cooled down and be at about 75 Celsius.

Move the final coffee from the jug to the server a few times back and forth - this helps the coffee cool down and mix better before serving.

Test the temperature of your coffee before you serve it at about 56-58 Celsius. Finding the exact temperature is important for the tongue palette to understand the flavors better. Then it should be ready to serve!

Weigh out the coffee and grind to a coarseness resembling sea salt.
Note: The amount of coffee and water varies depending on the type of coffee you are brewing and your preferred strengths. As a starting point, we recommend using 30 grams of coffee and 500 grams of water. Adjust according to your taste.

Fold Chemex Paper filter into the vessel with the triple-fold portion facing the pour spout and lay it across without obstructing it.

Rinse paper filter with hot water to get rid of any paper taste an to warm up the Chemex vessel. Discard this water.

Put the coffee grounds into the filter and shake the Chemex gently to form an even coffee bed. This allows for a more even extraction.

The brewing process:
Use bottled or filtered water of 94 degress Celsius. Pour water onto coffee in 3 steps.

For the first pour, use double the amount of water versus coffee grounds for pre-infusion. (E.G. if you have used 30g coffee grounds use 60ml water).

Pour 60g of water starting from the center spiraling outwards onto the coffee grounds and give it a little stir with a teaspoon to make sure there's no dry coffee left. Let it bloom for 45 to 55 seconds.

Next pour 200g water onto tho bloom starting in the center spiraling outwards and back. Fill up the filter until about 1,5cm under the rim of the glass vessel.

Well before the water reaches the coffee bed to flow, dry pour the next 200g. In the same spiraling motion, out and until the desired volume is met. Let the water fully drain through the coffee bed. The brewing process should take about 4 minutes.

Remove the filter with the grounds from the Chemex and give the vessel a good stir. The only thing left to do is to enjoy your freshly brewed coffee!