Chemex 6 Cup Chemex
Coffee Concentrate
by Chemex
A stronger brew ratio for diluting with hot water or milk. Great as a base.
Parameters
- 42 g
- Coffee
- 420 g
- Water
- 1:10
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 4:00
- Total
- 3
- Servings
Method
-
0:00 01Bloom
Bloom with 84g (2x dose).
To 84g 12s Circular -
0:45 02Pour
Pour to 210g.
To 210g 25s Circular -
1:30 03Pour
Pour to 420g.
To 420g 25s Circular -
4:00 04Done
Brew complete. Dilute to taste.
Notes
Original source
Recipe by Chemex, published at chemexcoffeemaker.com.
More Chemex 6 Cup recipes
See all Chemex 6 Cup recipes →- 01 6-Cup Concentrate byChemex Chemex 6-cup brewed as concentrate for dilution. Higher 1:9 ratio produces a strong base that can be diluted with hot water (americano-style) or poured over ice for iced coffee. Ratio 1:9.1 Time 4:00
- 02 Light Roast 6-Cup byChemex Chemex 6-cup optimized for light roasts. Higher temperature and slightly more coffee for a richer extraction from dense, light-roasted beans. The thick Chemex filter highlights the clarity of light roasts beautifully. Ratio 1:16.3 Time 4:30
- 03 Classic byChemex A classic Chemex recipe producing a clean, bright cup. The thick filter removes oils for clarity. Ratio 1:16.7 Time 4:00
- 04 Dark Roast byChemex Adapted for dark roast: lower temperature and faster brew to reduce bitterness. Ratio 1:17 Time 3:30
- 05 Iced Coffee byChemex Japanese iced coffee method adapted for the Chemex. Brew hot over ice for maximum aroma retention. Ratio 1:10 Time 3:00
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.