Bring 500 ml of water to a boil in a gooseneck kettle, heating to 195°F–205°F (about 5 minutes).

Weigh out 30 grams of fresh coffee beans and grind to a medium-coarse consistency, similar to sea salt.

Place a Chemex paper filter in the brewer with the thicker side facing the spout to prevent grounds from escaping.

Rinse the filter with hot water to remove any papery taste and preheat the Chemex, then discard the rinse water.

Add the ground coffee to the filter and gently shake to level the bed of grounds for even extraction.

Pour 60 ml of hot water over the grounds to bloom for 30 seconds, allowing carbon dioxide to escape.

Slowly pour the remaining 440 ml of water in a circular motion over 2.5 minutes, keeping all grounds saturated.

Allow the coffee to drip through the filter completely, approximately 4 minutes total brew time from start of bloom.