My name is Mike Jones and I’m a barista At third rail coffee right by Washington Square Park in New York City I’m going To teach you some basic coffee-making Skills I’m going to show you how to make pour Over coffee Using this Chemex brewer I’m going to be Using the method that we use at the cafe I work at third rail coffee so the first Thing you do is start off with 23 grams Of coffee if you have a scale I Definitely recommend getting one it Makes brewing at home a lot easier but It’s also going to be three flat scoops So you’ll take that and grind it you’re Going to do just a medium grind on this The next step is to pre wet the filter Now what this does is make sure that Everything is up to heat so that there’s Not temperature loss which would result In sour coffee but it also removes some Of the paper taste from the filter it Ends up being pretty noticeable you Could do an experiment where you just Taste the water that you’ve run through The filter and it’s pretty clear that This is sort of cardboard e gross taste That you don’t want in a coffee So once you’ve done that you just dump It up The dumping of the water from the Chemex Is one of the unspoken arts All right so once all the water is up

You add the grounds to the Chemex and Then just kind of shake it around to Make sure it’s flat in there Now I’m going to be doing this on a Scale up to 400 grams of water this Would also be around 12 and a house at 12 and a half ounces right you add the Water Now if you’re using a teakettle you Either want to take water just off oil And transfer it to another device or Just let it sit for 30 seconds and use The tea kettle the first thing you’re Going to do is pour just enough water to Wet all the grounds that are in there When you let that sit for 30 to 45 Seconds this is called blooming and what It does is let some of the gases release If you were to pour all the water at Once the gases would kind of create this Barrier between the water and the Grounds which would lead to an uneven Extraction it probably tastes sour weak It’s up to 30 seconds you’re going to Pour you want to pour it pretty slowly Starting in the center and then going in Co centric circles all the way to the Edge but without actually pouring down The sides of the filter this would just Rush right through the grounds and then Over extract causing it to be better and You can come back in Sir collab again this whole process Should take between three and a half to

Four minutes if it goes that the water Runs too fast do you want to use a finer Grind and then if it’s taking too long To drip through you’re going to run use A course of grind all right so we’ve Added all the water we’re going to use And you’re just going to finish it up With a gentle stir I just like to do a Little X and then circle and this gets Some of the grounds off the bed or off The walls of the Chemex so that they all Extract And then again this is the part where You can start making sure the timing is Right it’s taking too long you have to Make an adjustment so once all the water Is drained through you’re going to Remove the filter and you want to make Sure you do this before it dries out Because the last few drops that are not Going to taste so good just pull that Out you can throw it away your compost It And then after you let it cool it’s Ready to serve You