Chemex 10 Cup Chemex
Batch Brew
by Chemex
Maximum capacity Chemex brewing for offices or large groups.
Parameters
- 62 g
- Coffee
- 1000 g
- Water
- 1:16.1
- Ratio
- 96 °C
- Temp
- 8 coarse
- Grind
- 6:30
- Total
- 5
- Servings
Method
6:30 · total-
Bloom 1 / 50:00+130g add
To
130g
20s CircularBloom with 130g. Stir gently.
-
Pour 2 / 50:50+270g add
To
400g
35s CircularPour to 400g.
-
Pour 3 / 52:00+300g add
To
700g
35s CircularPour to 700g.
-
Pour 4 / 53:10+300g add
To
1000g
35s CircularFinal pour to 1000g.
-
Done 5 / 56:30
Brew complete. Target ~6:30.
Notes
Original source
Recipe by Chemex, published at chemexcoffeemaker.com.
More Chemex 10 Cup recipes
See all Chemex 10 Cup recipes- 01 Concentrate 10-Cup Chemex Ratio 1:10 Time 4:00 Dose 70g Strong 1:10 concentrate on the 10-cup Chemex. Perfect for diluting over ice or with hot water. Ratio 1:10 Time 4:00 Dose 70g
- 02 Fine Grind 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 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 Four Pour Chemex Ratio 1:13.5 Time 4:30 Dose 65g Simple four-pour method for the 10-cup Chemex. Center pours only for an easy, repeatable large batch. Ratio 1:13.5 Time 4:30 Dose 65g
- 05 Official James Hoffmann Ratio 1:16.4 Time 5:30 Dose 55g Scaled Hoffmann pour-over technique for the largest 10-cup Chemex. Coarse grind prevents over-extraction. Ratio 1:16.4 Time 5:30 Dose 55g
Other Chemex models
View all Chemex modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- Chemex The Chemex is mostly known for its hourglass silhouette, but its real signature is the paper. Chemex bonded filters are 20–30% thicker than standard pour-over papers — they trap more oils, more fines, and slow flow noticeably. The brewer is a vessel; the filter does the work.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.