Two-Pour
Scaled Hoffmann pour-over technique for the 8-cup Chemex. Clean, sweet, and balanced.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Long
- Beginner
- Total
- 4:30
- Ratio
- 1:16
- Coffee
- 40 g
- Temp
- 100 °C
The Two-Pour recipe by James Hoffmann for the Chemex 8 Cup uses 40 g of coffee and 640 g of water (1:16 ratio), at 100°C, with a target brew time of 4:30.
Parameters
- 40 g
- Coffee
- 640 g
- Water
- 1:16
- Ratio
- 100 °C
- Temp
- 6 medium coarse
- Grind
- 4:30
- Total
- 3
- Servings
Method
-
0:00Bloom
Create well. Pour 80g, swirl.
+80g 12s Circular -
0:45Pour
Pour steadily to 380g in circles.
+380g 40s Circular -
1:45Pour
Pour to 640g.
+640g 35s Circular -
2:30Swirl
Gentle swirl.
-
4:30Done
Brew complete.
Notes
More Chemex 8 Cup recipes
-
Large Batch
1:15.1by Chemex
- Sweet
- Caramel
Total 5:30 Temp 96°C -
Concentrate Brew
1:10by Chemex
- Sweet
- Caramel
Total 3:30 Temp 95°C -
Dark Roast Balanced
1:15.2by Chemex
- Chocolate
- Caramel
Total 4:00 Temp 90°C -
Four Pour
1:15.6by Chemex
- Balanced
- Nutty
Total 4:30 Temp 96°C -
Iced 8-Cup
1:10.6by Chemex
- Fruity
- Citric
Total 4:00 Temp 96°C
Other Chemex methods
More by James Hoffmann
-
Inverted Shot
1:5AeroPress
- Chocolate
- Caramel
Total 2:00 Temp 100°C -
Iced
1:10.9AeroPress
- Citric
- Fruity
Total 5:00 Temp 100°C -
Ultimate
1:18.2AeroPress
- Sweet
- Balanced
Total 3:25 Temp 100°C -
Official
1:16.4Chemex 10 Cup
- Balanced
- Sweet
Total 5:30 Temp 100°C -
Official
1:16.7Chemex 3 Cup
- Balanced
- Sweet
Total 3:00 Temp 100°C
Original source
Recipe by James Hoffmann, published at youtube.com.
Next step
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100g
+50g Add water