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Chemex 10 Cup

Official

Chemex 10 Cup Chemex by James Hoffmann

James Hoffmann's pour-over technique is scaled here to the 10-cup Chemex, retaining bloom saturation and a leveling finish while adapting grind for the deeper bed. It aims for an evenly extracted, articulate batch without astringency.

1:16.4 Ratio
5:30 Total
55g Dose
100°C Temp
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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
Grind · 7/10 · medium-coarse
FINE COARSE

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Method

5:30 · total
  1. Bloom 1 / 6
    0:00
    22s

    Pour 110g.

    +110g→ 110g 6.1g/s 18s 100°C
  2. Swirl 2 / 6
    0:22
    23s

    Swirl gently. Let it bloom.

    4s
  3. Pour 3 / 6
    0:45
    1m15s

    Pour in a spiral to 540g.

    +430g→ 540g Spiral 6.5g/s 1m 6s
  4. Pour 4 / 6
    2:00
    1m

    Finish in a spiral to 900g.

    +360g→ 900g Spiral 6.5g/s 55s
  5. Swirl 5 / 6
    3:00
    2m30s

    Swirl gently.

  6. Done 6 / 6
    5:30

    Drawdown complete.

Notes

Begin substantially coarser than for a small Hoffmann-style pour-over because the deep bed and thick paper extend contact time. Saturate the bloom completely, keep the main pours calm, and finish with a restrained swirl to level the bed without driving fines into the filter.

Original source

Recipe by James Hoffmann, published at youtube.com.

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