Chemex Pour-Over Guide
Pour overs are an incredible way to enjoy coffee at home. They allow you to produce a clean, favorable cup of coffee in a relatively short amount of time. A lot of people are mystified by the concept of a pour over and how to make one so, we wanted to make this guide to show you how to pour an incredibly consistent cup of coffee every single time!
We hope you enjoy this guide!
What you’ll need:
• Chemex (Or v60)
• Gooseneck Kettle
• Burr Grinder
• Coffee that you love
• Scale
• Timer
Volumetrics:
• 24g of Coffee
• 360g of Water (195° - 205°)
STEP ONE
Begin by preheating your kettle to 195°-205°.
Make sure you’re using filtered water of some sort (we prefer reverse osmosis!)
STEP TWO
Grind 24g of the coffee of your choice to a coarseness resembling sea salt. (We’re grinding at a 21 on our Baratza Encore.)
STEP THREE
Place a filter in your Chemex.
Wet the filter using hot water and dump it before using.
STEP FOUR
Add your ground coffee to the filter.
Gently tap the Chemex to level the surface of the grounds.
Place your brewer on top of a scale and zero it out.
STEP FIVE
Begin your pour, starting your timer as water begins flowing. We like to start from the inside of the grounds and work out way outward, slowly pouring until we’ve added 50g of water. Let the coffee bloom for 40s.
The coffee will begin to release CO2 and create a blossoming effect called a bloom.
STEP SIX
After 40s have passed, slowly add 30g of water every 10s.
Continue adding water every 10s until you reach 320g total in the pour.
The progression will look like:
50g -> 80g -> 110g -> 140g -> 170g -> 200g -> 230g -> 260g -> 290g -> 320g
STEP SEVEN
The total time for your pour to complete is between 2:45 and 3:15. If it is less that 2:45, grind finer. If it is more that 3:15, coarsen your grind.
When the brew is finished, pour it into your drinking vessel of choice.
STEP EIGHT
This step is absolutely the most important step of the entire process.
Once you’ve poured it into your cup, make sure you ENJOY IT!