1 Place filter in Chemex and rinse with hot water. Dump the hot water.
2 24 grams (3 heaping tablespoons) of medium-fine fresh ground coffee in the Chemex filter.
3 330 grams (12 fluid ounces) of 205 degree filtered water in a goose neck kettle.
4 Evenly pour 50 grams of water on the grinds in the Chemex filter and let the grinds expand over 30 seconds.
5 Evenly pour the remaining water on the grinds over the course of the next 2 minutes.
1 Grind coarsely.
2 36 grams of coffee (6 tablespoons) grinds to 500 grams of water (16 fluid ounces).
3 Steep for 4 1/2 mintues
4 Pour all coffee into a separate container to prevent further extraction.
1 75 grams of ground coffee.
2 10 cups of water in the reservoir.
3 Close the drip so that water stays in filter and grinds for 60 seconds.
4 Release drip to allow the coffee pot to fill.
5 Agitate grinds with a spoon before the brew is finished (if you have access to the grinds during the brew).
1 Invert Aeropress so the #1 is at the top.
2 Insert plunger under the #4 and place on flat surface.
3 Grind 16 grams of coffee, coarse to medium, place in Aeropress.
4 Add 170 grams of hot water.
6 Stir again after 2 minutes.
7 Screw on filter and filter cap.
8 Plunge with slow and steady pressure for 12-25 seconds.