Also, if you can find a Chemex, the filters are very thick and your get zero grounds coming through.

Hi! So glad you enjoyed the recipe! We use both a chemex and a more simple v60 or Melitta style pour over frequently. The method works great for dark roast too! We have fallen in love with craft roasted light coffees of a single origin — the flavor really comes out when made in a pour over style. I agree that traditional grocery-store style light roast coffee is very weak in flavor!

I use the pour-over coffee method as my naturopath says it’s the best method for people who lean toward high cholesterol, since residual grounds aren’t so great and this method minimizes contact with grinds.

Have never heard of the Chemex, but live in rural Nova Scotia, so that’s not surprising. Delighted to read your tips, was utterly ignorant of “blooming.” I wonder why light or medium roast coffee is recommended, though. I always go for dark roast , since lighter roasts taste weak to my palate. Would appreciate your comments.