Official
Stumptown's Chemex recipe scaled for the 8-cup. Saturate and stir, then large staged pours. Coarser grind for the larger batch prevents over-extraction during the longer brew time.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Long
- Intermediate
- Total
- 5:00
- Ratio
- 1:16.1
- Coffee
- 56 g
- Temp
- 96 °C
The Official recipe by Stumptown Coffee Roasters for the Chemex 8 Cup uses 56 g of coffee and 900 g of water (1:16.1 ratio), at 96°C, with a target brew time of 5:00.
Parameters
- 56 g
- Coffee
- 900 g
- Water
- 1:16.1
- Ratio
- 96 °C
- Temp
- 7 medium coarse
- Grind
- 5:00
- Total
- 4
- Servings
Method
-
0:00Bloom
Pour 150g to saturate all grounds. Stir gently.
+150g 15s Slow -
0:45Pour
Pour to 450g in a steady stream.
+450g 30s Circular -
2:00Pour
Pour to 700g.
+700g 30s Circular -
3:00Pour
Final pour to 900g.
+900g 25s Circular -
5:00Done
Drawdown complete. Target ~5:00.
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 -
Two-Pour
1:16by James Hoffmann
- Balanced
- Sweet
Total 4:30 Temp 100°C
Other Chemex methods
More by Stumptown Coffee Roasters
-
Oscillating Pour
1:16.7Chemex 6 Cup
- Balanced
- Sweet
Total 4:00 Temp 96°C -
Two-Stage Fill
1:16.1French Press 3 Cup
- Chocolate
- Balanced
Total 4:15 Temp 96°C -
Two 1:18 Pours
1:18.1Bee House
- Sweet
- Caramel
Total 2:00 Temp 96°C -
Filtron
1:4.7Cold Brew
- Chocolate
- Caramel
Total 16h Temp 20°C -
Extra Strong
1:10Moka Pot
- Chocolate
- Nutty
Total 5:00 Temp 100°C
Original source
Recipe by Stumptown Coffee Roasters, published at stumptowncoffee.com.
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100g
+50g Add water