V60 Adaptation
James Hoffmann's Chemex adaptation of his V60 method: bloom with stir, two main pours, agitation stir, and a gentle shake. Uses medium-fine grind since Chemex's thick filter slows drawdown.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Long
- Beginner
- Total
- 4:10
- Ratio
- 1:16.7
- Coffee
- 30 g
- Temp
- 100 °C
The V60 Adaptation recipe by James Hoffmann for the Chemex 6 Cup uses 30 g of coffee and 500 g of water (1:16.7 ratio), at 100°C, with a target brew time of 4:10.
Parameters
- 30 g
- Coffee
- 500 g
- Water
- 1:16.7
- Ratio
- 100 °C
- Temp
- 5 medium fine
- Grind
- 4:10
- Total
- 2
- Servings
Method
-
0:00Bloom
Bloom with 60-90g. Stir at 0:10 to wet all grounds.
+75g 10s Slow -
0:45Pour
Pour in circles to 300g (60% of total), breaking up clumps.
+300g 30s Circular -
1:15Pour
Pour to 500g.
+500g 30s Circular -
1:45Stir
Stir clockwise then counterclockwise. Give Chemex a gentle shake.
-
4:10Done
Brew complete. Target ~4:10.
Notes
More Chemex 6 Cup recipes
-
6-Cup Concentrate
1:9.1by Chemex
- Sweet
- Caramel
Total 4:00 Temp 96°C -
Light Roast 6-Cup
1:16.3by Chemex
- Floral
- Citric
Total 4:30 Temp 97°C -
Classic
1:16.7by Chemex
- Balanced
- Sweet
Total 4:00 Temp 96°C -
Coffee Concentrate
1:10by Chemex
- Balanced
- Sweet
Total 4:00 Temp 96°C -
Dark Roast
1:17by Chemex
- Chocolate
- Nutty
Total 3:30 Temp 90°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
1:16.4Chemex 10 Cup
- Balanced
- Sweet
Total 5:30 Temp 100°C -
Official
1:16.7Chemex 3 Cup
- Balanced
- Sweet
Total 3:00 Temp 100°C
Original source
Recipe by James Hoffmann, published at youtube.com.
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100g
+50g Add water