Official
Open in appAdapted from James Hoffmann's pour-over method for the 3-cup Chemex.
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Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 100 °C
- Temp
- 5 medium
- Grind
- 3:00
- Total
- ~250 ml
- Yield
Method
3:00 · total-
Bloom 1 / 50:00
Create well in grounds. Pour 40g, swirl to wet all grounds.
+40g→ 40g Spiral 10s -
Pour 2 / 50:45
Pour steadily in circles to 150g.
+110g→ 150g Spiral 20s -
Pour 3 / 51:15
Pour to 250g.
+100g→ 250g Spiral 20s -
Swirl 4 / 51:40
Gentle swirl to flatten bed.
-
Done 5 / 53:00
Brew complete. Sweet, clean cup.
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.