Chemex 6 Cup Chemex
Pulse Pour
by Chemex
A pulse-pour technique for Chemex that allows controlled extraction and a balanced cup.
Parameters
- 32 g
- Coffee
- 512 g
- Water
- 1:16
- Ratio
- 95 °C
- Temp
- 7 medium-coarse
- Grind
- 5:00
- Total
- 2
- Servings
Method
-
0:00 01Bloom
Bloom with 64g (2x dose).
To 64g 10s Circular -
0:45 02Pour
Pulse pour to 170g.
To 170g 15s Pulse -
1:20 03Wait
Wait for water to recede.
-
1:40 04Pour
Pulse pour to 340g.
To 340g 20s Pulse -
2:20 05Wait
Wait for water to recede.
-
2:40 06Pour
Final pour to 512g.
To 512g 25s Pulse -
5:00 07Done
Brew complete. Target ~5:00.
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 Coffee Concentrate byChemex A stronger brew ratio for diluting with hot water or milk. Great as a base. Ratio 1:10 Time 4:00
- 05 Dark Roast byChemex Adapted for dark roast: lower temperature and faster brew to reduce bitterness. Ratio 1:17 Time 3:30
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.