Hario kettle, 3 cup Chemex, Acaia Pearl scale, Baratza Encore
Place the filter in the top of the Chemex so that three layers rest on the spout and one layer rests away from it.
Rinse the filter with hot water. Make sure you pour all the water out of the Chemex before moving on to the next step.
Grind 52g of coffee. You'll want your coffee ground medium-coarse. Finer than French Press. More coarse than drip.
Once you've added your ground coffee to the Chemex, tare out your scale to zero and start your timer. Add 60g of water in a spiraling pattern to the bed of coffee grounds then stop pouring. Make sure that with the first 60g of water, all the grounds get saturated evenly.
After 35 seconds, Continue pouring only in the center of grounds. Pour very slowly in a controlled stream, staying in the center until you've reached 700g of water. You should reach 700g right around 2:30. Now just wait for the rest of the water to draw down through the filter.
At 4:00, remove the filter and toss that dude in the trash (or compost pile).
Pour a couple cups of coffee and enjoy the day.