Brilliant instructional. I was just planning on picking up a Chemex too.

I imagine though it's tricky enough to pick up a pouring kettle.

Also - what brew temp do you use? (I know you'll say it depends on the coffee, but ballpark instructions).

I tend to brew between 91C and 93C if I have a thermoprobe in the steeping coffee under the crust. Surprisingly stable temp throughout the brewing process.

barismo.com stock the pouring kettle I used in the video. It can be done with a regular kettle too.

Good video, but you neglected to mention two other reasons to rinse the filter:

1. It preheats the carafe so your coffee doesn't cool down as quickly. (I don't empty my rinse water until I'm ready to brew the coffee.)

2. Thoroughly wetting the filter makes it transparent, allowing you to see the top edge of the cone, which prevents overpouring when you make the coffee.

Thank you for the 3:30 control time. I have been unable to really gauge the coffee I am getting out of my Chemex but this should make it a bit easier to experiment.

What brand is the grinder I see, so beautifully filmed, in the video?

Awesome video. Man that looks complicated. I've also wanted a chemex and now I can buy it cause I know the proper technique to brew. Thanks.

This is a great video. Thank you for posting it. I learned a few things about improving my Chemex brewing method.

I wonder if you have ever used a Technivorm? Its electric and produces an excellent cup (it allows for some manual timing of things by stopping starting the drip processes. Curious if you have any opinions on it and vacuum brewing.

Hello James.
Beautiful video and very instructive.
I'll buy the filters.
Any difference between the filter square or circular?
THX

dude - thanks for the great video. You have to understand I have been on a quest to pour perfect hand-drip coffee for months. After watching your video, I learned two great things that just clicked for me.

1. The amount of water used to rinse the filter - Before I was just dribbling a bit of water from the swan neck in there. Now I just tried brewing a separate pot of water and poured more than a whole cup in there - made my whole set up much warmer and got rid of any paper taste.

2. The big pour after bloom. For the longest time I have just been gently dribbling after the bloom. The big pour, then slow pour really really helps get all those grinds happy.

Think I just made the best cup so far. Thanks!

Although I dose a bit more coffee than James (this may change), I find this video to be the best instructional post on Chemex and pour-over. Great job!