How to Use a French Press
Bring to a boil about 25 ounces of filtered water.
Weigh out about 40 grams of coffee for a 20 ounce french press.
While the water is heating, grind your coffee on a coarse setting (most likely at or near the coarsest on your grinder). The coarseness should be close to that of sea salt.
Set timer for 4 minutes. Pour enough water to fill half the french press. Wait for 1 minute to allow the coffee to "bloom."
Gently stir to "break the crust" that forms and allow the grounds to be completely saturated. Fill the rest of the french press with water and allow the remaining time to pass. It's safe to put the top on for insulation purposes.
When the timer goes off, slowly and carefully plunge.
Pour freshly brewed coffee into a 2 mugs and share with someone you care about.
How to Use a Chemex
Bring to a boil slightly more than what you're going to use to brew, just enough to use during your prewet. In our case, we would start with about 22 ounces of water.
Fold your filter and place it in your Chemex. Prewet your filter to remove paper particles, then drain.
Weigh out about 33 grams of coffee (or approximately two to three tablespoons of whole beans).
Grind your coffee a touch coarser than you would for an automatic brewer, but not as coarse as when you make a french press.
Pour your ground coffee into the filter, and saturate the grounds with about twice as much water weight as you have coffee (so, with 66 grams of water). Essentially, you're opening up the coffee, "blooming." So if you don't have a scale, aim to saturate all the grounds. Let this sit for 45 seconds to a minute, think of it like making pancakes.
Start your pour in the middle and work your way outward, avoiding the sides. Pour in a consistent stream, and feel free to develop your signature pour method. You'll end up pouring about 18.5 ounces onto your coffee during this step.
Let the water drain through the filter completely. When finished, remove your filter carefully. Drink your coffee. Marvel at your dedication and skill.