This formula renders a sweet, crisp, vibrant and refreshing result.

• Rinse the Chemex-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.  
• Coffee: 30g.
• Water: 500g.
• Use Chemex Square-filters.
• On the Commandante, at least 34 turns/clicks/rotations from ”zero”, 'starting from the finest’. (This assumes the Comandante is not many years old and turns can be slightly ’off’.)
• Use two pouring kettles. Alternatively, reduce the water temperature after the 3rd pour.
• Water 01 totaling 350g @ 93°C, TDS: 10-50 mg/l.
• Water 02 totaling 150g @ 80°C, TDS: 10-50 mg/l.
• Avoid generating cavities and craters during pouring by applying a helix formation, spiraling from the centre to the outer rim and back.
• 1st pour: Timing 00:00, 100g pulsing in helix formation during 20 seconds. Last pour rinses/clears the filter walls.
• 2nd pour: Timing 01:00, 150g pulsing in helix formation during 20 seconds. Last pour rinses/clears the filter walls.
• 3nd pour: Timing 02:00, 100g pulsing in helix formation during 20 seconds. Last pour rinses/clears the filter walls.
• 4th pour: Timing 03:00, 100g pulsing in helix formation during 20 seconds. Last pour rinses the filter walls.
• 5th pour: Timing 04:00, 50g final centre pour during 20 seconds. Last pour rinses the filter walls.
• 05:00 Finalize the brew by removing the filter.
• Pre-heat your serving vessel/cup with the remaining water to keep the cup warm before serving.