Coffee Concentrate
Open in appChemex provides the basis for this concentrated Chemex 6-cup brew, made to be diluted or combined with milk rather than served unchanged. Heavy paper keeps the strong base polished, with substantial flavor but little sediment or oil.
Free iOS No signup 1001 recipes by 126 baristas
Parameters
- 42 g
- Coffee
- 420 g
- Water
- 1:10
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 4:00
- Total
- ~420 ml
- Yield
Method
4:00 · total-
Bloom 1 / 40:0045s
Pour 84g in a spiral. Let it bloom.
+84g→ 84g Spiral 6g/s 14s 96°C -
Pour 2 / 40:4545s
Pour in a spiral to 210g.
+126g→ 210g Spiral 6g/s 21s -
Pour 3 / 41:302m30s
Finish in a spiral to 420g.
+210g→ 420g Spiral 6g/s 35s -
Done 4 / 44:00
Concentrate ready. Dilute to taste, or serve over ice.
Notes
Original source
Recipe by Chemex, published at chemexcoffeemaker.com.
More Chemex 6 Cup recipes
See all Chemex 6 Cup recipes6-Cup Concentrate
by Chemex
Light Roast 6-Cup
by Chemex
Classic
by Chemex
Dark Roast
by Chemex
Iced Coffee
by Chemex
Other Chemex models
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.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.