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50 grams of coffee beans are used to make 700 grams of brewed coffee. Adjust your numbers as needed.
Grind beans to a similar size to sea salt.
Place filter in Chemex with the triple-fold portion facing the pour spout.
Thoroughly saturate the filter and warm the carafe with hot water. Discard water by the pour spout.
Pour ground coffee into the filter and gently shake to flatten the grounds. This will allow for a more-even pour.
There are four pours in total. For the first pour, start at the bed’s centre and gently pour twice the amount of water you have coffee into your grounds (100g of water for 50g coffee). Work your way slowly outward, and avoid pouring down the sides of the filter. The coffee will expand or “bloom”. Allow this to happen for 45-55 seconds.
For the second pour, move water in a circular pattern starting on the centre. Spiral out toward the edge of the coffee grinds before spiraling back toward the middle. Allow water to drip through the grounds until the slurry drops 2.5 cm from the bottom of the filter. You should use about 200 grams of water for this pour.
Repeat the same pour pattern as in step 7 2 more times, adding water in 200-gram increments.
Allow the water to drip through the grounds entirely. This should give yield you 700 grams of brewed coffee.
Pour into your Tapio Cup and enjoy.
The entire brew should take 3.5-4.5 minutes. If it was faster, try a finer grind or a slower pour rate. If the brew was slower, try a coarser grind or a faster pour rate.