This brew should take between 4:30 to 5 minutes total. Brewed too fast? Try grinding slightly finer next time or pouring slower. Brewed too slow? Try grinding coarser or speeding up your pour.
Measure 750 ml of water and bring it to a boil. Measure 9.5 heaping tablespoons of whole beans and grind them to the consistency of breadcrumbs.
Insert paper filter into brewer with the thicker (double fold) side against the spout. Rinse paper filter with some water and empty rinse water from the Chemex.
Put ground coffee into the filter and flatten the coffee bed.
Pre-infuse. Start timer counting up. Slowly pour about 1/3 of your brew water, just off boil, to coat the coffee. Wait until timer reaches 0:45 seconds.
Second pour. At 0:45 secs, pour another 1/3 of water in slow concentric circles, making sure to coat the entire coffee be evenly. No crust should form, and coffee be should be a uniform colour. Pour until you reach 2:30 mins.
Final pour. Allow the coffee to draw down a bit with gravity before emptying the rest of your brew water. Enjoy.