V60 Adaptation

Chemex 6 Cup Chemex by James Hoffmann

James Hoffmann adapts his V60 technique to the Chemex with a stirred bloom, 2 count principal pours, controlled agitation, and a final shake. The method seeks even extraction while preserving the brewer's clear, refined cup profile.

1:16.7 Ratio

4:10 Total

30g Dose

100°C Temp

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Parameters

30 g
Coffee: 500 g
Water: 1:16.7
Ratio: 100 °C
Temp: 5 medium-fine
Grind: 4:10
Total: ~500 ml
Yield

Grind · 5/10 · medium

FINE COARSE

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

4:10 · total

Before you brew

1 Fold the filter, place its thick side over the pouring channel, rinse it thoroughly and discard the rinse water.
2 Shape the dry coffee bed with a small well in the centre.

Bloom 1 / 7
0:00

16s

Pour 75g.

+75g→ 75g 6.3g/s 12s 100°C
Swirl 2 / 7
0:16

29s

Stir gently. Let it bloom.

4s
Pour 3 / 7
0:45

45s

Pour in a spiral to 300g.

+225g→ 300g Spiral 5.9g/s 38s
Pour 4 / 7
1:30

40s

Finish in a spiral to 500g.

+200g→ 500g Spiral 6.1g/s 33s
Swirl 5 / 7
2:10

5s

Stir gently once clockwise, then once counter-clockwise, to knock grounds off the walls.

5s
Swirl 6 / 7
2:15

1m55s

Shake gently to settle the bed.
Done 7 / 7
4:10

Finish when the coffee stops dripping.

Notes

Use a medium-fine starting grind, but watch the drawdown because bonded Chemex paper can choke on fines. Stir through the bloom, then stir gently in both directions after the final pour and finish with a small shake to flatten the bed. Use 100°C water.

Original source

Recipe by James Hoffmann, published at youtube.com.

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By

James Hoffmann

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In the cup