I just got a Vario-W grinder and tried a 1L Chemex with it which came out underextracted with a low TDS (17.15% & 1.11). I used the 9K setting for the grind and a Bonavita gooseneck at 205deg.

The issue I have is that I would go finer with the grind, but the brew time was already ~10mins to pass 1L through the grounds.

Thoughts?

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This may help. Here's a recipe for how we use our Chemex. Looks like we use the same grinder as you as well. 

The Grind Setting: It's between a pourover and espresso grind setting. A lot of variability to affect your pourover, so the easiest approach is to choose a more course range and work backwards to your desired coffee fineness. We used a Baratza Vario-W Burr Grinder, with a selected range of J-7 (Fine Grind). 
Here's the recipe that worked best for us, using the 1:16 ratio methodology. 
- 24 Grams of Coffee
- 400 Grams of Water
- Boiling Water at 205 Degrees Fahrenheit
Helpful to have: 
-Scale
-Timer
Step-by-step Instructions:
1) Pre-wet filter and vessel
2) Dump water out and tare out your scale
3) Grind 24g coffee on a fine grind setting. Adjust according to taste. Place coffee in filter
4) Pour a small amount of water over the grinds, just enough to wet the coffee (i.e. bloom). Roughly about 100 g of water, which should be achieved in 15 seconds.
5) At 1 minute mark, take your water weight up to 400g by pouring only in the center. You want the water lifting the coffee, but not puddling. 
Hope this helps. If you have any further questions feel free to get in touch. 

Thanks for replying. I'm good with the 400g recipe, it's the 1L that I'm struggling with.

Crucial Coffee said:

This may help. Here's a recipe for how we use our Chemex. Looks like we use the same grinder as you as well. 

The Grind Setting: It's between a pourover and espresso grind setting. A lot of variability to affect your pourover, so the easiest approach is to choose a more course range and work backwards to your desired coffee fineness. We used a Baratza Vario-W Burr Grinder, with a selected range of J-7 (Fine Grind). 
Here's the recipe that worked best for us, using the 1:16 ratio methodology. 
- 24 Grams of Coffee
- 400 Grams of Water
- Boiling Water at 205 Degrees Fahrenheit
Helpful to have: 
-Scale
-Timer
Step-by-step Instructions:
1) Pre-wet filter and vessel
2) Dump water out and tare out your scale
3) Grind 24g coffee on a fine grind setting. Adjust according to taste. Place coffee in filter
4) Pour a small amount of water over the grinds, just enough to wet the coffee (i.e. bloom). Roughly about 100 g of water, which should be achieved in 15 seconds.
5) At 1 minute mark, take your water weight up to 400g by pouring only in the center. You want the water lifting the coffee, but not puddling. 
Hope this helps. If you have any further questions feel free to get in touch. 

It's definitely a matter of trial and error unfortunately. The good thing is though every time you brew it just gets further fine tuned and improved. We're a big fan of Chemex brewing, both the patience and technique that goes into it. 

Yes, roasting, grinding, brewing & all takes practice until you get the taste that you aim for. That's one thing I love about coffee, you learn something new everyday about your passion if you're just very patient in everything that you do.

Couldn't agree with you more Alice. It's a wonderful process and you're always growing and getting better at it. Also, adding a little bit of yourself and your preferences with every brew. 

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