Snapguide
STEPS
INGREDIENTS
Put cold water in a kettle and get it boiling. (Dont use hot tap water - it sometimes tastes funny from sitting in the hot water heater so long.)

Put cold water in a kettle and get it boiling. (Dont use hot tap water - it sometimes tastes funny from sitting in the hot water heater so long.)

Measure out about 15g of fresh coffee beans per cup. I keep beans sealed in the fridge for a few weeks.

Measure out about 15g of fresh coffee beans per cup. I keep beans sealed in the fridge for a few weeks.

Warm your mug and Chemex with some hot water.

Warm your mug and Chemex with some hot water.

Grind your beans with a burr grinder set to fine (Experiment with settings. Too slow to drip? Set it more coarse.)

Grind your beans with a burr grinder set to fine (Experiment with settings. Too slow to drip? Set it more coarse.)

Empty out Chemex. Add filter and coffee grounds.

Empty out Chemex. Add filter and coffee grounds.

Pour just a little water over the grounds. Just enough to get them wet.

Pour just a little water over the grounds. Just enough to get them wet.

Wait 30-60 seconds for the coffee to "bloom".

Wait 30-60 seconds for the coffee to "bloom".

Zero out your scale and set to ounces.

Zero out your scale and set to ounces.

Slowly pour water (just under boiling) over grounds. Avoid pouring down the edge. Don't let the water get much higher than the existing level of the grounds. Go slow.

Slowly pour water (just under boiling) over grounds. Avoid pouring down the edge. Don't let the water get much higher than the existing level of the grounds. Go slow.

Add 8oz per cup.

Add 8oz per cup.

Empty out your mug, remove grounds

Empty out your mug, remove grounds

Serve

Serve

Enjoy! (Finally wake up)

Enjoy! (Finally wake up)

  • Coffee beans
  • Burt grinder
  • Kitchen scale
  • Hot water
  • Chemex
  • Mug
  • Coffee filter