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- 01 Dark Roast byChemex Adapted for dark roast: lower temperature and faster brew to reduce bitterness. Chemex 6 Cup Ratio 1:17 Time 3:30
- 02 Iced Coffee byChemex Japanese iced coffee method adapted for the Chemex. Brew hot over ice for maximum aroma retention. Chemex 6 Cup Ratio 1:10 Time 3:00
- 03 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
- 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 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
- 06 Dark Roast byTricolate Low-temp full immersion for dark roasts. Tricolate Ratio 1:15 Time 4:00
- 07 Light Roast byTricolate Tricolate single-pour recipe optimized for light roast extraction. Tricolate Ratio 1:16.7 Time 5:00
- 08 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
- 09 Dense Soup 1:5 byChristopher Feran Soup recipe using a 1:5 ratio with an immediate vacuum pull. Concentrated, thick cup meant to be sipped like broth. Weber Bird Ratio 1:5 Time 0:40
- 10 Cold Brew byRaymond Detweiler BIRD cold brew: hot bloom kick-starts extraction, then a 7-8 hour cold steep in the fridge. Weber Bird Ratio 1:10 Time 3:00
- 11 No Swirl byTakamasa Miki No agitation, a two-minute immersion and a slow 30-second pull. Weber Bird Ratio 1:13 Time 2:30