Pulse Pour
Open in appA pulse-pour technique for Chemex that allows controlled extraction and a balanced cup.
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Parameters
- 32 g
- Coffee
- 512 g
- Water
- 1:16
- Ratio
- 95 °C
- Temp
- 7 medium-coarse
- Grind
- 5:00
- Total
- ~510 ml
- Yield
Method
5:00 · total-
Bloom 1 / 70:00
Bloom with 64g (2x dose).
+64g→ 64g Spiral 10s -
Pour 2 / 70:45
Pulse pour to 170g.
+106g→ 170g Pulsed spiral 15s -
Wait 3 / 71:20
Wait for water to recede.
-
Pour 4 / 71:40
Pulse pour to 340g.
+170g→ 340g Pulsed spiral 20s -
Wait 5 / 72:20
Wait for water to recede.
-
Pour 6 / 72:40
Final pour to 512g.
+172g→ 512g Pulsed spiral 25s -
Done 7 / 75:00
Brew complete. Target ~5:00.
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.