Official
Adapted from James Hoffmann's pour-over method for the 3-cup Chemex.
- Balanced
- Sweet
- Light-bodied
- Light roast
- Medium roast
- Standard
- Beginner
- Total
- 3:00
- Ratio
- 1:16.7
- Coffee
- 15 g
- Temp
- 100 °C
The Official recipe by James Hoffmann for the Chemex 3 Cup uses 15 g of coffee and 250 g of water (1:16.7 ratio), at 100°C, with a target brew time of 3:00.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 100 °C
- Temp
- 5 medium
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Create well in grounds. Pour 40g, swirl to wet all grounds.
+40g 10s Circular -
0:45Pour
Pour steadily in circles to 150g.
+150g 20s Circular -
1:15Pour
Pour to 250g.
+250g 20s Circular -
1:40Swirl
Gentle swirl to flatten bed.
-
3:00Done
Brew complete. Sweet, clean cup.
Notes
More Chemex 3 Cup recipes
-
Spiral Pour
1:16by Blue Bottle Coffee
- Floral
- Fruity
Total 3:30 Temp 96°C -
Concentrate 3-Cup
1:10by Chemex
- Balanced
- Sweet
Total 2:30 Temp 95°C -
Dark Roast Gentle
1:15by Chemex
- Chocolate
- Nutty
Total 3:00 Temp 90°C -
Flash Iced
1:10by Chemex
- Citric
- Fruity
Total 2:30 Temp 96°C -
Light Roast 3-Cup
1:15.9by Chemex
- Floral
- Fruity
Total 3:30 Temp 97°C
Other Chemex methods
More by James Hoffmann
-
Inverted Shot
1:5AeroPress
- Chocolate
- Caramel
Total 2:00 Temp 100°C -
Iced
1:10.9AeroPress
- Citric
- Fruity
Total 5:00 Temp 100°C -
Ultimate
1:18.2AeroPress
- Sweet
- Balanced
Total 3:25 Temp 100°C -
Official
1:16.4Chemex 10 Cup
- Balanced
- Sweet
Total 5:30 Temp 100°C -
V60 Adaptation
1:16.7Chemex 6 Cup
- Balanced
- Sweet
Total 4:10 Temp 100°C
Original source
Recipe by James Hoffmann, published at youtube.com.
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100g
+50g Add water