Dark Roast Low-Temp
Gentle extraction for dark roasts on the 10-cup Chemex. Lower temperature prevents bitterness at scale.
- Chocolate
- Nutty
- Medium-bodied
- Dark roast
- Long
- Intermediate
- Total
- 5:00
- Ratio
- 1:15
- Coffee
- 56 g
- Temp
- 90 °C
The Dark Roast Low-Temp recipe by Chemex for the Chemex 10 Cup uses 56 g of coffee and 840 g of water (1:15 ratio), at 90°C, with a target brew time of 5:00.
Parameters
- 56 g
- Coffee
- 840 g
- Water
- 1:15
- Ratio
- 90 °C
- Temp
- 7 medium coarse
- Grind
- 5:00
- Total
- 5
- Servings
Method
-
0:00Bloom
Pour 110g gently, no agitation.
+110g 12s Slow -
0:45Pour
Slow pour to 400g.
+400g 45s Slow -
1:45Pour
Pour to 640g.
+640g 35s Circular -
2:30Pour
Final pour to 840g.
+840g 30s Slow -
5:00Done
Drawdown complete.
Notes
More Chemex 10 Cup recipes
-
Batch Brew
1:16.1by Chemex
- Balanced
- Sweet
Total 6:30 Temp 96°C -
Concentrate 10-Cup
1:10by Chemex
- Sweet
- Caramel
Total 4:00 Temp 95°C -
Fine Grind
1:16by Counter Culture Coffee
- Balanced
- Sweet
Total 5:30 Temp 96°C -
Four Pour
1:13.5by Chemex
- Sweet
- Caramel
Total 4:30 Temp 98°C -
Official
1:16.4by James Hoffmann
- Balanced
- Sweet
Total 5:30 Temp 100°C
Other Chemex methods
More by Chemex
-
Batch Brew
1:16.1Chemex 10 Cup
- Balanced
- Sweet
Total 6:30 Temp 96°C -
Concentrate 10-Cup
1:10Chemex 10 Cup
- Sweet
- Caramel
Total 4:00 Temp 95°C -
Four Pour
1:13.5Chemex 10 Cup
- Sweet
- Caramel
Total 4:30 Temp 98°C -
Iced 10-Cup
1:10.8Chemex 10 Cup
- Citric
- Fruity
Total 5:00 Temp 96°C -
Nordic Light 10-Cup
1:16.7Chemex 10 Cup
- Floral
- Fruity
Total 6:00 Temp 97°C
Original source
Recipe by Chemex, published at reddit.com.
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100g
+50g Add water