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- 01 6-Cup Concentrate Chemex 6 Cup Chemex Ratio 1:9.1 Time 4:00 Dose 55g 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. Ratio 1:9.1 Time 4:00 Dose 55g
- 02 Light Roast 6-Cup Chemex 6 Cup Chemex Ratio 1:16.3 Time 4:30 Dose 40g Chemex 6-cup optimized for light roasts. Higher temperature and slightly more coffee for a richer extraction from dense, light-roasted beans. The thick Chemex filter highlights the clarity of light roasts beautifully. Ratio 1:16.3 Time 4:30 Dose 40g
- 03 Coffee Concentrate Chemex 6 Cup Chemex Ratio 1:10 Time 4:00 Dose 42g A stronger brew ratio for diluting with hot water or milk. Great as a base. Ratio 1:10 Time 4:00 Dose 42g
- 04 Iced Coffee Chemex 6 Cup Chemex Ratio 1:10 Time 3:00 Dose 35g Japanese iced coffee method adapted for the Chemex. Brew hot over ice for maximum aroma retention. Ratio 1:10 Time 3:00 Dose 35g
- 05 V60 Adaptation Chemex 6 Cup James Hoffmann Ratio 1:16.7 Time 4:10 Dose 30g 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. Ratio 1:16.7 Time 4:10 Dose 30g
- 06 Spoon-Dug Bloom Chemex 6 Cup Scott Rao Ratio 1:17 Time 4:00 Dose 30g 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. Ratio 1:17 Time 4:00 Dose 30g
- 07 Oscillating Pour Chemex 6 Cup Stumptown Coffee Roasters Ratio 1:16.7 Time 4:00 Dose 42g Stumptown Coffee Roasters' Chemex guide: generous dose, bloom stir, and a wiggling pour technique for even extraction. Ratio 1:16.7 Time 4:00 Dose 42g
- 08 Iced Graycano Graycano Ratio 1:10 Time 2:15 Dose 18g Flash iced coffee on the Graycano. Concentrated brew over ice. The ceramic holds heat well during shorter brew times. Ratio 1:10 Time 2:15 Dose 18g
- 09 Light Roast Graycano Graycano Ratio 1:16.7 Time 2:45 Dose 15g Graycano recipe for light roasts. Higher temp for full extraction of delicate flavors. Ratio 1:16.7 Time 2:45 Dose 15g
- 10 Pour Over Graycano Graycano Ratio 1:16.3 Time 3:10 Dose 16g The Graycano's double-wall stainless steel design for temperature stability. Ratio 1:16.3 Time 3:10 Dose 16g
- 11 Single Pour Graycano Basic Barista Ratio 1:16.7 Time 3:00 Dose 15g Simple single continuous pour on the Graycano. The dripper's natural flow characteristics make this technique reliable. Ratio 1:16.7 Time 3:00 Dose 15g
- 12 Official Japanese Siphon Blue Bottle Coffee Ratio 1:14.6 Time 2:30 Dose 24g Blue Bottle's siphon method. Medium grind with careful heat control for a clean, sweet cup. Ratio 1:14.6 Time 2:30 Dose 24g
- 13 Classic Japanese Siphon Hario Ratio 1:15 Time 2:00 Dose 20g Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Ratio 1:15 Time 2:00 Dose 20g
- 14 Competition Siphon Japanese Siphon Ratio 1:15 Time 3:30 Dose 20g 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. Ratio 1:15 Time 3:30 Dose 20g
- 15 Cross Stir Japanese Siphon Espresso Workshop Ratio 1:15.3 Time 2:10 Dose 15g Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Ratio 1:15.3 Time 2:10 Dose 15g