6-Cup Concentrate
Open in appThe Chemex 6-cup brewed as a concentrate: a tighter 1:9 ratio builds a strong, sediment-free base made for dilution — stretched with hot water for an americano-style cup or poured over ice.
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Parameters
- 55 g
- Coffee
- 500 g
- Water
- 1:9.1
- Ratio
- 96 °C
- Temp
- 6 medium
- Grind
- 4:00
- Total
- ~500 ml
- Yield
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Method
4:00 · total-
Bloom 1 / 40:0045s
Pour 100g and stir to saturate the bed. Let it bloom.
+100g→ 100g 7.1g/s 14s 96°C -
Pour 2 / 40:451m15s
Pour in a spiral to 300g.
+200g→ 300g Spiral 6.7g/s 30s -
Pour 3 / 42:002m
Finish in a spiral to 500g.
+200g→ 500g Spiral 6.7g/s 30s -
Done 4 / 44:00
Concentrate ready. Dilute to taste, or serve over ice.
Notes
Original source
Recipe by Chemex, published at chemexcoffeemaker.com.
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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.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.
