Official
Open in appScaled Hoffmann pour-over technique for the largest 10-cup Chemex. Coarse grind prevents over-extraction.
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Parameters
- 55 g
- Coffee
- 900 g
- Water
- 1:16.4
- Ratio
- 100 °C
- Temp
- 7 coarse
- Grind
- 5:30
- Total
- ~900 ml
- Yield
Method
5:30 · total-
Bloom 1 / 50:00
Create well. Pour 110g, swirl.
+110g→ 110g Spiral 15s -
Pour 2 / 50:45
Pour to 540g in circles.
+430g→ 540g Spiral 50s -
Pour 3 / 52:00
Pour to 900g.
+360g→ 900g Spiral 45s -
Swirl 4 / 53:00
Gentle swirl.
-
Done 5 / 55:30
Brew complete.
Notes
Original source
Recipe by James Hoffmann, published at youtube.com.
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View all Chemex modelsLearn 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.