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- 01 6-Cup Concentrate byChemex Chemex 6-cup brewed as concentrate for dilution. Higher 1:9 ratio produces a strong base that can be diluted with hot water (americano-style) or poured over ice for iced coffee. Chemex 6 Cup Ratio 1:9.1 Time 4:00
- 02 Coffee Concentrate byChemex A stronger brew ratio for diluting with hot water or milk. Great as a base. Chemex 6 Cup Ratio 1:10 Time 4:00
- 03 Dark Roast byChemex Adapted for dark roast: lower temperature and faster brew to reduce bitterness. Chemex 6 Cup Ratio 1:17 Time 3:30
- 04 Pulse Pour byChemex A pulse-pour technique for Chemex that allows controlled extraction and a balanced cup. Chemex 6 Cup Ratio 1:16 Time 5:00
- 05 Timed Pulses byCounter Culture Coffee Counter Culture Coffee's Chemex guide: 1:17 ratio with bloom and repeated pulse pours every 30 seconds. Chemex 6 Cup Ratio 1:16.7 Time 4:30
- 06 Two Hacks byLance Hedrick Lance Hedrick's approach to making the Chemex actually work — two physical hacks plus a five-pour 1:16 recipe at 40g/650g that reaches 1.25–1.5 TDS and ~18–20% extraction. The Chemex's chute clogs and bypasses are real; Lance fixes them with a refolded filter and a silicone chute cover, then runs a long, low-agitation brew that leans on the deep coarse bed for clarity rather than pour technique. Chemex 6 Cup Ratio 1:16.3 Time 5:00
- 07 V60 Adaptation byJames Hoffmann James Hoffmann's Chemex adaptation of his V60 method: bloom with stir, two main pours, agitation stir, and a gentle shake. Uses medium-fine grind since Chemex's thick filter slows drawdown. Chemex 6 Cup Ratio 1:16.7 Time 4:10
- 08 Spoon-Dug Bloom byScott Rao Scott Rao's Chemex technique: aggressive bloom dig with spoon, then a continuous pour. Rao notes the Chemex makes consistent extraction difficult due to slow drawdown. Ratio 1:17. Chemex 6 Cup Ratio 1:17 Time 4:00
- 09 Oscillating Pour byStumptown Coffee Roasters Stumptown Coffee Roasters' Chemex guide: generous dose, bloom stir, and a wiggling pour technique for even extraction. Chemex 6 Cup Ratio 1:16.7 Time 4:00
- 10 Official byBlue Bottle Coffee Blue Bottle's siphon method. Medium grind with careful heat control for a clean, sweet cup. Japanese Siphon Ratio 1:14.6 Time 2:30
- 11 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15 Time 2:00
- 12 Competition Siphon Championship-style siphon (vacuum pot) recipe. Precise temperature control with stirring technique for a remarkably clean, aromatic cup. The theatrical brewing method produces some of the clearest coffee possible. Japanese Siphon Ratio 1:15 Time 3:30
- 13 Dark Roast Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Japanese Siphon Ratio 1:13.6 Time 2:15
- 14 Cross Stir byEspresso Workshop Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Japanese Siphon Ratio 1:15.3 Time 2:10
- 15 High Extraction — Two-Stir byJonathan Gagné Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness. Japanese Siphon Ratio 1:15.2 Time 2:15