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

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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

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Method

5:00 · total

Bloom 1 / 6
0:00

30s

Pour 100g and stir gently to saturate the bed. Let it bloom.

+100g→ 100g Fill gently 100°C
Pour 2 / 6
0:30

30s

Pour to 200g, then stir to saturate the bed. Let it bloom.

+100g→ 200g
Pour 3 / 6
1:00

1m

Pour to 400g, then swirl to saturate the bed.

+200g→ 400g 6.1g/s 33s
Pour 4 / 6
2:00

1m

Pour in a spiral to 550g.

+150g→ 550g Spiral 6g/s 25s
Pour 5 / 6
3:00

2m

Finish pouring to 650g, then swirl to saturate the bed.

+100g→ 650g 5.9g/s 17s
Done 6 / 6
5:00

Drawdown complete.

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.

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By

Lance Hedrick

15 recipes

In the cup