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- 01 High Extraction byCAFEC Bigger ratio (1:17), finer grind, and active stirring during the brew. Built for dense washed light roasts that refuse to give up sugar at standard contact times. The two-hole 102 lets you push the grind finer without stalling. Cafec Flower Oval 102 Ratio 1:17 Time 4:30
- 02 Iced 10-Cup byChemex Batch iced Chemex for a party. Brew at double strength over 500g of ice in the 10-cup Chemex. Serves 5 people. Chemex 10 Cup Ratio 1:10.8 Time 5:00
- 03 Nordic Light 10-Cup byChemex High extraction Nordic approach for the 10-cup Chemex. Maximum sweetness and clarity from light roasts. Chemex 10 Cup Ratio 1:16.7 Time 6:00
- 04 Three Center Pours byGeorge Howell George Howell Coffee's Chemex recipe for the 6-cup. Three equal pours of 260g each at 30-second intervals with center-focused technique. Produces a clean, nuanced cup emphasizing terroir. Chemex 6 Cup Ratio 1:16.3 Time 5:00
- 05 Nordic Light Extraction byChemex Nordic-style high extraction Chemex brew. Higher temperature and finer grind for maximum clarity and sweetness. Chemex 8 Cup Ratio 1:16.7 Time 5:00
- 06 Fine Grind byCounter Culture Coffee Counter Culture's recommended Chemex technique scaled for the 8-cup. High extraction for light roasts. Chemex 8 Cup Ratio 1:15.8 Time 4:30
- 07 Light Roast Tea-Style byClever A delicate approach for light roasts, emphasizing floral and fruit notes with a long, gentle steep. Clever Dripper L Ratio 1:16.9 Time 4:30
- 08 The Wide byOrea Low-dose, fine-grind recipe for the O1 with Flat Paper and Negotiator. Extended brew time for a wide, tea-like body with high clarity. Orea O1 Ratio 1:20 Time 4:30
- 09 The Wide byOrea Low-dose, fine-grind recipe for a wide, tea-like cup. Flat Paper with Negotiator for extended contact time. Orea V3 Ratio 1:20 Time 4:30
- 10 Cupping Protocol byAndrew Pernicano Cupping-protocol brew: long immersion, minimal agitation and a gentle vacuum to mimic the cupping table. Weber Bird Ratio 1:16.7 Time 10:00