CLASSY MANUAL BREWING Yup. You're looking at a 3-cup Classic Chemex manual brewer, with wooden collar and (fancy) leather tie. Simple function and visual elegance combine for the optimum extraction of great coffee. Used in combination with the thick Chemex filter papers, you'll experience a different kind of brew; smoother and fruitier. Never fails to impress. The Chemex Classic Series coffeemaker is, just like you, both elegant and versatile. FEATURES Available with polished wood collar and leather tie, or glass handle Dishwasher safe, just remove the wooden collar Capacity: 0,45 l Height: 21 cm Diameter: 8 cm Want to max out the result? Use the 'halfmoon' pre-folded filters (code CHE654) Please note: Coffeemakers are measured using 1,5 dl as 1 cup. Chemex code: CM-1C YOUR CHEMEX CHECKLIST To brew, you'll need your Chemex, 3-cup filter paper, a grinder (for the best results), a digital scale and a timer. Weigh up 25 - 28g of coffee Find your grind – medium to coarse Pour 390g of hot water, around 94-96°c Brew time is just 4 minutes HERE'S HOW IT GOES (Of course, feel free to adjust the recipe to create your own perfect brew) Fill pouring kettle with hot water and rinse filter, which will warm your serving vessel at the same time. Discard water from both. Weigh coffee and grind medium to coarse. Place the Chemex on a scale, add coffee, shake to level the coffee bed, zero the scale. Fill your pouring kettle with hot water. Start timer and pour 100g of water in 15 seconds. Start in the center and work your way out in concentric circles. At 1 min pour to 200g of water in 15 seconds. At 2 mins pour to 300g of water in 15 seconds. At 3 mins pour to 390g of water in 15 seconds. Coffee should drain in around 4 minutes. Remove filter. Serve. BREWING TIPS When placing the filter in the Chemex, be sure to have the side with three layers against the spout. After rinsing the filter, pour the rinse water out of the side opposite the spout. Check to make sure the filter is still suctioned to the wall of the cone, with no air pockets. When pouring, look for dark spots on the surface of the slurry. Target your pour to submerge these spots which ensure that all the coffee in the cone is saturated. When this is achieved, continue the pour directly in the middle to agitate the slurry. If your brew is too strong and/or bitter, adjust your grind slightly coarser. And if it is too weak and/or sour, adjust slightly finer. Experiment – go loco!