Using a kitchen scale, weigh the coffee beans then grind at the 25 coarseness setting in a high-quality grinder.

Heat water to a boil in the kettle then allow the water to cool to 185°, about 40-60 seconds. This is my preferred temp, but most coffee connoisseurs say to brew between 195° and 205°. Experiment with water temp to find what you like! Use an instant-read thermometer to test the temperature.

Place filter in Chemex and put the coffeemaker on a kitchen scale. Use about 50 grams of water to rinse the filter. Pour out the rinse water.

Add the freshly ground coffee to the rinsed filter. Now pour about 100 grams of water over the grounds, in a circular pattern, until the grounds are completely wet. Stop pouring the water, and allow the grounds to bloom for 30-45 seconds.

Next, pour the remaining water over the grounds in the same circular pattern. Pour enough water to reach 900 grams total.

Give the coffee a few minutes to drip out the coffee completely. Put the coffee filter and grounds in the compost then swirl the coffeemaker to mix, pour into mugs, and enjoy!