Freshly roasted VIERA COFFEE CO. coffee

  • Chemex
  • Chemex bonded paper filter
  • Gooseneck Kettle (preferred)
  • Hot water
  • Digital scale (optional)
  • Grinder - medium-coarse



  1. Bring 1 litre (33.8 ounces) of filtered water to boil in a gooseneck spouted kettle. Open the Chemex bleached paper filter, and place in the brewer with the thicker, 3-layered side facing towards spout.
  1. Rinse the paper filter with a few ounces of the hot water from your kettle. This will preheat the brewer and create a seal between the paper filter and the brewer. Without breaking the seal, pour out the rinse water.
  1. Weigh out 38 grams of freshly roasted whole bean coffee on a scale. If you don’t have a scale, you can also measure this with a tablespoon. We recommend 6 level tablespoons. (1 Tablespoon ≈ 6 grams)
  1. Using a grinder, grind the coffee to a medium-coarse consistency.
  1. Place the Chemex on the scale, add the ground coffee to the filter and shake the brewer to level the grounds. Then, using a spoon, create a small divot in the centre of the grounds. This step will allow the brew water to penetrate the entire bed of grounds.
  1. After starting your timer, “bloom” the grounds by pouring 75 grams (2.5 oz, or just enough to cover the coffee) of the filtered water just off boil and let it sit for 30 seconds.
  1. Slowly pour the remaining 525 grams (18 oz) water in circular pattern, staying away from the edges and the centre. Aim to finish pouring around 3:30min – 4:00min. If poured correctly, it should finish draining between 4:00min – 4:30min. Note: If it takes less than 4:00min to finish draining, use a finer grind and try pouring slower. If it takes longer than 5:00min to drain, use a coarser grind to allow the water to pass through the coffee more easily.
  1. Smell the delicious coffee smell floating through the air. Grab some mugs, share and enjoy.