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- 01 Batch Brew Chemex 10 Cup Chemex Ratio 1:16.1 Time 6:30 Dose 62g Maximum capacity Chemex brewing for offices or large groups. Ratio 1:16.1 Time 6:30 Dose 62g
- 02 Fine Grind Chemex 10 Cup Counter Culture Coffee Ratio 1:16 Time 5:30 Dose 50g Counter Culture's Chemex technique scaled for maximum capacity. Clean, sweet, and balanced. Ratio 1:16 Time 5:30 Dose 50g
- 03 Dark Roast Low-Temp Chemex 10 Cup Chemex Ratio 1:15 Time 5:00 Dose 56g Gentle extraction for dark roasts on the 10-cup Chemex. Lower temperature prevents bitterness at scale. Ratio 1:15 Time 5:00 Dose 56g
- 04 Nordic Light 10-Cup Chemex 10 Cup Chemex Ratio 1:16.7 Time 6:00 Dose 48g High extraction Nordic approach for the 10-cup Chemex. Maximum sweetness and clarity from light roasts. Ratio 1:16.7 Time 6:00 Dose 48g
- 05 10-Cup Party Brew Chemex 10 Cup Chemex Ratio 1:16.2 Time 6:30 Dose 65g Large batch Chemex 10-cup recipe for serving 5 people. Extra-coarse grind compensates for the very long brew time. Five staged pours for manageable water additions. Ratio 1:16.2 Time 6:30 Dose 65g
- 06 Slow Pulse Chemex 10 Cup Chemex Ratio 1:17 Time 5:30 Dose 50g Five pulse pours after bloom for the 10-cup Chemex. Even extraction through pulse technique. Ratio 1:17 Time 5:30 Dose 50g
- 07 Four Small Pours V60 01 James Hoffmann Ratio 1:16.7 Time 3:00 Dose 15g A Better 1 Cup V60 technique by James Hoffmann. Multiple small pours for even extraction on the smaller V60 01 dripper. Ratio 1:16.7 Time 3:00 Dose 15g
- 08 Japanese V60 01 Hario Ratio 1:15 Time 2:30 Dose 20g THE COFFEESHOP Tokyo method for V60 01. Gradual transition from slow to circular pours for balanced extraction. Ratio 1:15 Time 2:30 Dose 20g
- 09 4:6 V60 01 Tetsu Kasuya Ratio 1:15 Time 3:30 Dose 20g Tetsu Kasuya's 4:6 method scaled for the V60 01. Five equal pours dividing the brew into sweetness and strength phases. Ratio 1:15 Time 3:30 Dose 20g