Chemex 6 Cup Chemex
V60 Adaptation
James Hoffmann's Chemex adaptation of his V60 method: bloom with stir, two main pours, agitation stir, and a gentle shake. Uses medium-fine grind since Chemex's thick filter slows drawdown.
Parameters
- 30 g
- Coffee
- 500 g
- Water
- 1:16.7
- Ratio
- 100 °C
- Temp
- 5 medium-fine
- Grind
- 4:10
- Total
- 2
- Servings
Method
-
0:00 01Bloom
Bloom with 60-90g. Stir at 0:10 to wet all grounds.
To 75g 10s Slow -
0:45 02Pour
Pour in circles to 300g (60% of total), breaking up clumps.
To 300g 30s Circular -
1:15 03Pour
Pour to 500g.
To 500g 30s Circular -
1:45 04Stir
Stir clockwise then counterclockwise. Give Chemex a gentle shake.
-
4:10 05Done
Brew complete. Target ~4:10.
Notes
Original source
Recipe by James Hoffmann, published at youtube.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
More by James Hoffmann
View all recipes by James Hoffmann →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.