Chemex recipe by James Hoffmann, winner of World barista Championship, YouTuber, coffee consultant, and author. For Chemex James recommeds almost the same technique as for V60. Watch the tutorial.

Coffee amount (g): 30.0
Water amount (ml): 500.0
Water Temperature: 95.0°C / 203.0°F
Grind size: Medium fine
Brew Time: 00:04:10

Preparation: Grind the beans, boil the water. Put the paper filter into the Chemex (3 folds towards the spout). Rinse filter with boiling water, dump the water. Add grounds, make a divot in the middle. Place on scale and zero it out.
0:00 Add 60.0 - 90.0g. of water
0:10 Stir to wet all the grounds, let it bloom
0:45 Add water in a circular motion, breaking up any clumps until you reach 300.0g.
1:15 Continue to add water until you reach 500.0)g.
1:45 Use a spoon to give a good stir clockwise, and then another counter clockwise
2:00 Give the chemex a little shake.
2:10 Wait until drawdown completes.