The Chemex is a thing of beauty, albeit a delicate one. Go this route if you’re looking for a brew method to accentuate the subtleties of your Jetty coffee.
Stir stick or wooden spoon
39g (5½ tablespoons) coffee – medium course grind
Hot water just off the boil
- For best results start with whole bean coffee and grind with a burr grinder just before brewing.
- Pour over and through coffee grounds – not over filter. Start in the center and pour in a steady spiral toward the outer rim or start at the outer rim and pour in a steady spiral toward the center – even extraction is the objective.
- Relax and have fun with this – brewing coffee is not an exact science.
- Bring water to a boil.
- Place filter in brewer with single fold away from the spout.
- Rinse filter with hot water. Preheat bottom chamber with a quick swirl before discarding water and moving on to Step 4.
- Add coffee grounds (flat and level) and place brewer on scale. Tare scale to zero.
- Start timer and add 75g of water. A quick, gentle stir will ensure the grounds are evenly saturated. Coffee will bloom if it’s fresh – rising and bubbling as it degasses.
- At 0:45 pour with the intention of agitating the grounds and continue a slow and steady spiral pour until the water level reaches a half inch from the top rim. Maintain this level until your scale hits 600g.
- Your coffee should be fully drained and ready by 4:00.
- Remove filter, serve, and enjoy.