Chemex 10 Cup Chemex
Official
Scaled Hoffmann pour-over technique for the largest 10-cup Chemex. Coarse grind prevents over-extraction.
Parameters
- 55 g
- Coffee
- 900 g
- Water
- 1:16.4
- Ratio
- 100 °C
- Temp
- 7 coarse
- Grind
- 5:30
- Total
- 4
- Servings
Method
-
0:00 01Bloom
Create well. Pour 110g, swirl.
To 110g 15s Circular -
0:45 02Pour
Pour to 540g in circles.
To 540g 50s Circular -
2:00 03Pour
Pour to 900g.
To 900g 45s Circular -
3:00 04Swirl
Gentle swirl.
-
5:30 05Done
Brew complete.
Notes
Original source
Recipe by James Hoffmann, published at youtube.com.
More Chemex 10 Cup recipes
See all Chemex 10 Cup recipes →- 01 Batch Brew byChemex Maximum capacity Chemex brewing for offices or large groups. Ratio 1:16.1 Time 6:30
- 02 Concentrate 10-Cup byChemex Strong 1:10 concentrate on the 10-cup Chemex. Perfect for diluting over ice or with hot water. Ratio 1:10 Time 4:00
- 03 Fine Grind byCounter Culture Coffee Counter Culture's Chemex technique scaled for maximum capacity. Clean, sweet, and balanced. Ratio 1:16 Time 5:30
- 04 Dark Roast Low-Temp byChemex Gentle extraction for dark roasts on the 10-cup Chemex. Lower temperature prevents bitterness at scale. Ratio 1:15 Time 5:00
- 05 Four Pour byChemex Simple four-pour method for the 10-cup Chemex. Center pours only for an easy, repeatable large batch. Ratio 1:13.5 Time 4:30
More by James Hoffmann
View all recipes by James Hoffmann →Other Chemex models
View all Chemex models →Learn the fundamentals
Definitions, ratios and protocols behind this recipe.
- Chemex The Chemex is mostly known for its hourglass silhouette, but its real signature is the paper. Chemex bonded filters are 20–30% thicker than standard pour-over papers — they trap more oils, more fines, and slow flow noticeably. The brewer is a vessel; the filter does the work.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.