Official

Chemex 8 Cup Chemex by Stumptown Coffee Roasters

Stumptown Coffee's Chemex method is scaled for the Chemex 8-cup, beginning with thorough saturation before moving into substantial staged pours. It favors a clean, developed batch with even sweetness and enough presence for a larger serving.

1:16.1 Ratio

5:00 Total

56g Dose

96°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1001 recipes by 125 baristas

Parameters

56 g
Coffee: 900 g
Water: 1:16.1
Ratio: 96 °C
Temp: 7 medium-coarse
Grind: 5:00
Total: ~900 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

Method

5:00 · total

Bloom 1 / 5
0:00

45s

Pour 150g and stir to saturate the bed. Let it bloom.

+150g→ 150g 10g/s 15s 96°C
Pour 2 / 5
0:45

1m15s

Pour in a spiral to 450g.

+300g→ 450g Spiral 6g/s 50s
Pour 3 / 5
2:00

1m

Pour in a spiral to 700g.

+250g→ 700g Spiral 6g/s 42s
Pour 4 / 5
3:00

2m

Finish in a spiral to 900g.

+200g→ 900g Spiral 6.1g/s 33s
Done 5 / 5
5:00

Drawdown complete.

Notes

Stir the bloom just enough to remove dry pockets, especially at the bottom of the deep bed. Use a coarser grind than for a smaller Chemex to offset the longer drawdown, and keep later pours away from the paper to reduce bypass and weak extraction.

Original source

Recipe by Stumptown Coffee Roasters, published at stumptowncoffee.com.

Open in app

By

Stumptown Coffee Roasters

7 recipes

In the cup