Ratio: 1:16 (Coffee: Water)

To start, we recommend a 1:16 ratio of coffee to water. This is 40g of coffee (approx. 12 TBSP) to 640g of water. This will make roughly 6 5-oz cups. While this is a great starting point, you may need to adjust this ratio depending on roast and/or desired taste.

Grind: Medium Coarse to Medium Fine (Sea Salt – Table Salt)

When talking about pour overs, the vessel and filter shape determine everything. The consistency for a Chemex should be similar to sea salt. If the grounds are too fine, the grounds can clog up the bottom of the filter, slowing down extraction. Too coarse and the water will pass through too quickly under extracting. Using taste is your best evaluator. The ideal extraction time is 3-4 minutes; under 3 minutes, the grounds are too coarse. Closer to 4 minutes or over, the grounds are too fine. Play around with this to get your preferred taste.

The same is true if using a Hario V60. However, in this case, since we’re working with a different type of filter, we’ll want to use a medium fine (table salt) consistency. Why would this be the case? Depending on the filter, water will pass through differently. For example, in a Chemex, due to filter shape there is less time for the grounds to be saturated/ emersed. Thus, using a larger grind will allow us to extract the most flavor while the opposite is true for a Hario V60. The V60 will allow for grounds to be emersed for a longer period, needing a finer grind setting. Confused? Use our jumping off points of medium coarse- medium fine, and work your way to your preferred brew using our time goals and taste. Just keep in mind that when brewing larger amounts of coffee, you’ll naturally have longer brew times.

Coffee we enjoy brewed using a Pour Over:

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How to Brew: Rinse the filter, Dump water from the filter, Add freshly ground coffee into the filter, Add water

1. Below is a great starting place for using a Chemex. The same structure/ formula is true for other pour-overs, but reference grind for differences.
2. Preheat your water to 195°F – 205°F. See general tips for water temperatures.
3. Weigh out whole bean coffee: 60g (approx. 12 TBSP) and grind to a sea salt consistency
4. Rinse your filter by placing the filter in your Chemex. Pour preheated water around the filter, starting in the center and working your way up the sides.
5. Once all of the water is filtered through, gently remove the filter and dump out the water in the base of the Chemex.
6. Add your freshly ground Dynamite coffee into the Chemex.
7. Begin a timer and pour in the same weight of water as your grounds, aiming to wet all your grounds in a 1:1 ratio. For example, 60g of coffee = 60g of water for a total of 120g. This will allow the coffee to bloom and release carbon dioxide.
8. After 30 seconds, pour about another 100g of water in a spiral motion until you reach the edge of the filter.
9. Repeat step 7 every 30 seconds or once the water level has dropped 1cm, until you hit the total amount of water required.
10. Once the coffee has drained, carefully lift and discard the filter.
11. Swirl coffee in your Chemex and serve!

General tips:

• If water seems to be draining very slowly, carefully lift one side of the filter to release any suction created when brewing. Additionally, avoid pouring water at the very edge of your filter, which can draw fine coffee grounds into the tip, slowing down extraction.
•  When finding the correct water temperature, 195°F is more often used for darker roast since they are more forgiving, while light roast needs a higher temperature of 205°F.
• Why am I pre-wetting my grounds? By adding in a tiny amount of water and not letting it drip through, we’re adding more complexity and deep notes to your final cup.
• Remember, the larger the amount of coffee, the longer the brew time will be. For larger amounts, we normally aim for 5-6 minutes.

Enjoy!