Dark Roast

Chemex 6 Cup Chemex by Chemex

Chemex's classic guidance is adjusted here for dark-roasted coffee through gentler heat and a quicker extraction. The bonded filter softens heavy oils, while the recipe targets a smooth, clear cup without harsh roast bitterness.

1:17 Ratio

3:30 Total

28g Dose

90°C Temp

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Parameters

28 g
Coffee: 475 g
Water: 1:17
Ratio: 90 °C
Temp: 8 coarse
Grind: 3:30
Total: ~480 ml
Yield

Grind · 8/10 · coarse

FINE COARSE

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Method

3:30 · total

Bloom 1 / 4
0:00

35s

Pour 60g in a spiral. Let it bloom.

+60g→ 60g Spiral 6g/s 10s 90°C
Pour 2 / 4
0:35

40s

Pour in a spiral to 250g.

+190g→ 250g Spiral 5.9g/s 32s
Pour 3 / 4
1:15

2m15s

Finish in a spiral to 475g.

+225g→ 475g Spiral 6.1g/s 37s
Done 4 / 4
3:30

Drawdown complete.

Notes

Start coarser than for a light roast and use 90°C water. Keep agitation modest, especially late in the brew; if the cup tastes ashy or drying, coarsen further rather than extending contact time, while sourness calls for a slightly finer grind.

Original source

Recipe by Chemex, published at chemexcoffeemaker.com.

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Chemex

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In the cup