Pulse Pour
Pulse pour method for the 3-cup Chemex. Consistent 80g pours at 30-second intervals for even extraction.
- Balanced
- Nutty
- Medium-bodied
- Medium roast
- Standard
- Intermediate
- Total
- 3:00
- Ratio
- 1:15.4
- Coffee
- 26 g
- Temp
- 96 °C
The Pulse Pour recipe by Chemex for the Chemex 3 Cup uses 26 g of coffee and 400 g of water (1:15.4 ratio), at 96°C, with a target brew time of 3:00.
Parameters
- 26 g
- Coffee
- 400 g
- Water
- 1:15.4
- Ratio
- 96 °C
- Temp
- 6 medium coarse
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 40g of water to bloom the grounds. Stir gently to break up clumps.
+40g 10s Slow -
0:30Pour
First pulse: pour 80g in concentric circles.
+120g 15s Circular -
1:00Pour
Second pulse: pour 80g in circles.
+200g 15s Circular -
1:30Pour
Third pulse: pour 80g in circles.
+280g 15s Circular -
2:00Pour
Fourth pulse: pour 80g in circles.
+360g 15s Circular -
2:15Pour
Final pour: add remaining 40g.
+400g 10s Slow -
3:00Done
Drawdown complete. Remove filter.
Notes
More Chemex 3 Cup recipes
-
Spiral Pour
1:16by Blue Bottle Coffee
- Floral
- Fruity
Total 3:30 Temp 96°C -
Concentrate 3-Cup
1:10by Chemex
- Balanced
- Sweet
Total 2:30 Temp 95°C -
Dark Roast Gentle
1:15by Chemex
- Chocolate
- Nutty
Total 3:00 Temp 90°C -
Official
1:16.7by James Hoffmann
- Balanced
- Sweet
Total 3:00 Temp 100°C -
Flash Iced
1:10by Chemex
- Citric
- Fruity
Total 2:30 Temp 96°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 -
Dark Roast Low-Temp
1:15Chemex 10 Cup
- Chocolate
- Nutty
Total 5:00 Temp 90°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
Original source
Recipe by Chemex, published at chemexcoffeemaker.com.
Next step
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100g
+50g Add water