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Chemex 8 Cup

Two-Pour

Chemex 8 Cup Chemex by James Hoffmann

James Hoffmann's pour-over technique is scaled here for the Chemex 8-cup, combining deliberate saturation with a simple main-pour structure. The heavy paper and controlled agitation aim for a sweet, balanced batch with high clarity.

1:16 Ratio
4:30 Total
40g Dose
100°C Temp
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Parameters

40 g
Coffee
640 g
Water
1:16
Ratio
100 °C
Temp
6 medium-coarse
Grind
4:30
Total
~640 ml
Yield
Grind · 6/10 · medium
FINE COARSE

What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

4:30 · total
  1. Bloom 1 / 6
    0:00
    17s

    Pour 80g.

    +80g→ 80g 6.2g/s 13s 100°C
  2. Swirl 2 / 6
    0:17
    28s

    Swirl gently. Let it bloom.

    4s
  3. Pour 3 / 6
    0:45
    1m

    Pour in a spiral to 380g.

    +300g→ 380g Spiral 6g/s 50s
  4. Pour 4 / 6
    1:45
    50s

    Finish in a spiral to 640g.

    +260g→ 640g Spiral 6g/s 43s
  5. Swirl 5 / 6
    2:35
    1m55s

    Swirl gently.

  6. Done 6 / 6
    4:30

    Drawdown complete.

Notes

Make a shallow well in the dry grounds so the bloom reaches the deepest part of the bed, then swirl only enough to eliminate dry pockets. After the main pours, finish with a gentle swirl; excessive movement can clog the bonded filter with fines.

Original source

Recipe by James Hoffmann, published at youtube.com.

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