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1
Line a Chemex carafe with a Chemex white paper filter.
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2
In a burr grinder set to a medium-fine grind size, grind the coffee beans.
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3
Heat the water until it reaches 206 on an instant-read thermometer; alternatively, bring the water to a boil, then let stand for 1 minute.
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4
Pour some of the hot water into the carafe, thoroughly soaking the filter.
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5
Discard the rinsing water (the wet filter will remain in place as you pour out the water).
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6
Pour the ground coffee into the filter.
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7
Place the Chemex on a kitchen scale and set the scale to zero.
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8
Pour 80 grams of the hot water all over the coffee grounds, thoroughly saturating them.
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9
Let stand until the coffee stops bubbling, about 1 minute.
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10
Pour 120 grams of the hot water onto the coffee in a thin, steady, spiral stream, working from the center of the filter to the edge, then back to the center again.
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11
Working in roughly 100-gram increments, pour the remaining 400 grams of hot water in a small circular motion in the center of the filter; maintain a water level that is just high enough that the coffee is never exposed to air.
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12
Allow all of the coffee to drain into the carafe and serve.
