Two Hacks

Chemex 6 Cup Chemex by Lance Hedrick

Lance Hedrick reworks the Chemex 6-cup with a balanced filter fold and sealed pouring chute before using long, low-agitation brewing. His approach seeks reliable extraction from a coarse bed, yielding clarity without relying on elaborate pouring.

1:16.3 Ratio

5:00 Total

40g Dose

100°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1022 recipes by 130 baristas

Parameters

40 g
Coffee: 650 g
Water: 1:16.3
Ratio: 100 °C
Temp: 8 coarse
Grind: 5:00
Total: ~650 ml
Yield

Grind · 8/10 · coarse

FINE COARSE

What is 8/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

5:00 · total

Before you brew

1 Refold the paper evenly on both sides, seal the pouring channel with a food-safe strip, rinse thoroughly and discard the rinse water.
2 Shape the dry coffee bed with a small well in the centre.

Bloom 1 / 12
0:00

12s

Pour 100g in an outward spiral for the bloom.

+100g→ 100g Spiral outward 100°C
Swirl 2 / 12
0:12

18s

Move a thin stir stick gently in spirals from the edge to the centre until no dry clumps remain. Let it bloom.

Fill gently
Pour 3 / 12
0:30

17s

Pour in a spiral to 200g.

+100g→ 200g Spiral
Swirl 4 / 12
0:47

13s

Move a thin stir stick gently in spirals from the edge to the centre until no dry clumps remain. Let it bloom.

Fill gently
Pour 5 / 12
1:00

36s

Pour 200g in concentric rings to 400g. Pour with energy. Keep the stream near the centre.

+200g→ 400g Rings 6.1g/s 33s
Swirl 6 / 12
1:36

5s

Swirl gently.

Fill gently
Drawdown 7 / 12
1:41

19s

Let the water drop through.

19s
Pour 8 / 12
2:00

28s

Pour in a spiral to 550g.

+150g→ 550g Spiral 6g/s 25s
Swirl 9 / 12
2:28

32s

Swirl gently. Let the water drop through.

Fill gently
Pour 10 / 12
3:00

20s

Finish in a spiral to 650g. Keep the pour gentle.

+100g→ 650g Spiral 5.9g/s 17s
Swirl 11 / 12
3:20

1m40s

Swirl gently.

Fill gently
Done 12 / 12
5:00

Finish when the coffee stops dripping.

Notes

Refold the paper evenly on both sides and cover the chute with food-safe silicone to prevent both vacuum stalls and bypass. Rinse white paper heavily, use a thin stir stick to loosen bloom clumps gently, and expect a long drawdown. Use 100°C for the roast level; coarsen only if the cup, not the clock, indicates over-extraction.

Original source

Recipe by Lance Hedrick, published at youtube.com.

Open in app

By

Lance Hedrick

15 recipes

In the cup