Pulse Pour
Open in appPulse pour method for the 3-cup Chemex. Consistent 80g pours at 30-second intervals for even extraction.
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Parameters
- 26 g
- Coffee
- 400 g
- Water
- 1:15.4
- Ratio
- 96 °C
- Temp
- 6 medium-coarse
- Grind
- 3:00
- Total
- ~400 ml
- Yield
Method
3:00 · total-
Bloom 1 / 70:00
Pour 40g of water to bloom the grounds. Stir gently to break up clumps.
+40g→ 40g Pulsed spiral 10s -
Pour 2 / 70:30
First pulse: pour 80g in concentric circles.
+80g→ 120g Spiral 15s -
Pour 3 / 71:00
Second pulse: pour 80g in circles.
+80g→ 200g Spiral 15s -
Pour 4 / 71:30
Third pulse: pour 80g in circles.
+80g→ 280g Spiral 15s -
Pour 5 / 72:00
Fourth pulse: pour 80g in circles.
+80g→ 360g Spiral 15s -
Pour 6 / 72:15
Final pour: add remaining 40g.
+40g→ 400g Pulsed spiral 10s -
Done 7 / 73:00
Drawdown complete. Remove filter.
Notes
Original source
Recipe by Chemex, published at chemexcoffeemaker.com.
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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.