Official
Scaled Hoffmann pour-over technique for the largest 10-cup Chemex. Coarse grind prevents over-extraction.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Long
- Beginner
- Total
- 5:30
- Ratio
- 1:16.4
- Coffee
- 55 g
- Temp
- 100 °C
The Official recipe by James Hoffmann for the Chemex 10 Cup uses 55 g of coffee and 900 g of water (1:16.4 ratio), at 100°C, with a target brew time of 5:30.
Parameters
- 55 g
- Coffee
- 900 g
- Water
- 1:16.4
- Ratio
- 100 °C
- Temp
- 7 coarse
- Grind
- 5:30
- Total
- 4
- Servings
Method
-
0:00Bloom
Create well. Pour 110g, swirl.
+110g 15s Circular -
0:45Pour
Pour to 540g in circles.
+540g 50s Circular -
2:00Pour
Pour to 900g.
+900g 45s Circular -
3:00Swirl
Gentle swirl.
-
5:30Done
Brew 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 -
Dark Roast Low-Temp
1:15by Chemex
- Chocolate
- Nutty
Total 5:00 Temp 90°C -
Four Pour
1:13.5by Chemex
- Sweet
- Caramel
Total 4:30 Temp 98°C
Other Chemex methods
More by James Hoffmann
-
Inverted Shot
1:5AeroPress
- Chocolate
- Caramel
Total 2:00 Temp 100°C -
Iced
1:10.9AeroPress
- Citric
- Fruity
Total 5:00 Temp 100°C -
Ultimate
1:18.2AeroPress
- Sweet
- Balanced
Total 3:25 Temp 100°C -
Official
1:16.7Chemex 3 Cup
- Balanced
- Sweet
Total 3:00 Temp 100°C -
V60 Adaptation
1:16.7Chemex 6 Cup
- Balanced
- Sweet
Total 4:10 Temp 100°C
Original source
Recipe by James Hoffmann, published at youtube.com.
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100g
+50g Add water