In a kettle, heat up at least 800g of water to between 195 degrees F and 205 degrees F.
While the water is heating up, measure and grind your coffee. We recommend a coarse grind for Chemex — the coffee should resemble the size of rough sand. Too fine of a grind for Chemex can lead to longer than desired brew times.
Place the filter in the Chemex and make sure the triple-fold side is facing the spout — this reduces the chance of a seal forming. Rinse the filter with hot water (make sure to leave 730g for your coffee!) and drain the excess water out of the spout. If you have a bleached filter, a single rinse is enough. If using a natural filter, rinse a few times to remove all the paper residue.
Begin the Chemex brew with a bloom — an initial water pour of 100g. Start the timer as the water first hits the coffee and disperse evenly throughout the grounds. Once poured, let sit and bloom to the 30-second mark. The bloom helps release any trapped CO2 from your freshly ground coffee.
After 30 seconds, pour another 100g to 150g of water until the one-minute mark to break the bloom. With a spoon, stir the bloom to remove any excess CO2. This step is called "agitating the coffee," forcing any leftover trapped air to be released. Avoid the filter as best as possible to not tear it.
From here, pulse the water in pours of 75g to 125g until you reach 730g of water. As you add the water, pour in a circular motion and fully submerge the entire supply of ground coffee. The overall brew time should take about four to five minutes.
Allow the water to drain through the coffee, leaving just a touch of water in the filter when it's finally removed. (If the water drains until the coffee grounds are bone-dry, the coffee will be over-extracted and taste bitter.)