Dark Roast Low-Temp

Chemex 10 Cup Chemex by Chemex

Credited to Chemex but supplied without a source link, this 10-cup recipe moderates extraction for dark-roasted coffee with cooler water and a gentler brew. It is intended to produce a rounded, clear batch with restrained bitterness.

1:15 Ratio

5:00 Total

56g Dose

90°C Temp

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Parameters

56 g
Coffee: 840 g
Water: 1:15
Ratio: 90 °C
Temp: 7 medium-coarse
Grind: 5:00
Total: ~840 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

5:00 · total

Bloom 1 / 5
0:00

45s

Pour 110g in a spiral. Let it bloom.

+110g→ 110g Spiral 6.5g/s 17s 90°C
Pour 2 / 5
0:45

1m

Pour in a spiral to 400g.

+290g→ 400g Spiral 6.4g/s 45s
Pour 3 / 5
1:45

45s

Pour in a spiral to 640g.

+240g→ 640g Spiral 6.9g/s 35s
Pour 4 / 5
2:30

2m30s

Finish in a spiral to 840g.

+200g→ 840g Spiral 6.7g/s 30s
Done 5 / 5
5:00

Drawdown complete.

Notes

Use 90°C water and a coarse, consistent grind. Pour slowly enough to maintain even saturation, not so slowly that the bed cools; avoid vigorous swirling. If roast bitterness dominates, coarsen the grind before lowering temperature further.

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Chemex

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In the cup