This recipe is for one 200ml cup, but can easily be adjusted using a 1:15 ratio (coffee:water).
Grind 13.5g of coffee to just a little bit finer than the thickness of sea salt.
Heat 200ml of water to 91c.
If you don't have a thermometer, boil your water, then allow it to rest for 30 seconds to reach roughly a good brew temperature.
Take your paper filter and make a fold directly along the seam.
Fold the filter in half, to create 2 new creases.
Place the folded filter on the top of your Chemex.
Under a slow running tap, wet the whole of the filter. The discard the rinsed water.
Using a spiral motion, slowly pour approximately 50ml of your hot water over the coffee. Start the spiral pour from the outside, to the centre, being sure that you soak all the grounds evenly. Once you've soaked all the ground evenly, allow the coffee to rest (bloom) for 50 seconds. You should notice that the coffee will start to rise slowly to create a slight dome shape.
Continue to slowly pour the hot water over your coffee, this time going from the centre to the outside, then back to the centre again, and repeat till you reach 200ml.
After 3 minutes, all the water should've passed through the coffee by this point. Discard the used filter from your Chemex and enjoy your coffee!