Chemex 3 Cup Chemex
Pulse Pour
by Chemex
Pulse pour method for the 3-cup Chemex. Consistent 80g pours at 30-second intervals for even extraction.
Parameters
- 26 g
- Coffee
- 400 g
- Water
- 1:15.4
- Ratio
- 96 °C
- Temp
- 6 medium-coarse
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Pour 40g of water to bloom the grounds. Stir gently to break up clumps.
To 40g 10s Slow -
0:30 02Pour
First pulse: pour 80g in concentric circles.
To 120g 15s Circular -
1:00 03Pour
Second pulse: pour 80g in circles.
To 200g 15s Circular -
1:30 04Pour
Third pulse: pour 80g in circles.
To 280g 15s Circular -
2:00 05Pour
Fourth pulse: pour 80g in circles.
To 360g 15s Circular -
2:15 06Pour
Final pour: add remaining 40g.
To 400g 10s Slow -
3:00 07Done
Drawdown complete. Remove filter.
Notes
Original source
Recipe by Chemex, published at chemexcoffeemaker.com.
More Chemex 3 Cup recipes
See all Chemex 3 Cup recipes →- 01 Spiral Pour byBlue Bottle Coffee Blue Bottle's Chemex recipe scaled for the 3-cup. Spiral pour at 10g/s from center outward. Blue Bottle recommends slightly finer grind for smaller batches. Ratio 1:16 Time 3:30
- 02 Concentrate 3-Cup byChemex Strong 1:10 concentrate on the 3-cup Chemex. Dilute with water or ice for a refreshing cup. Ratio 1:10 Time 2:30
- 03 Dark Roast Gentle byChemex Low-temperature extraction for dark roasts on the 3-cup Chemex. Smooth and rich without bitterness. Ratio 1:15 Time 3:00
- 04 Official byJames Hoffmann Adapted from James Hoffmann's pour-over method for the 3-cup Chemex. Ratio 1:16.7 Time 3:00
- 05 Flash Iced byChemex Flash brew iced coffee for the 3-cup Chemex. Brew hot directly over ice for instant cooling. Ratio 1:10 Time 2:30
Other Chemex models
View all Chemex models →Learn 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.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.