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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
Grind · 5/10 · medium
FINE COARSE

Method

4:10 · total
  1. 0:00
    Bloom

    Bloom with 60-90g. Stir at 0:10 to wet all grounds.

    +75g 10s Slow
  2. 0:45
    Pour

    Pour in circles to 300g (60% of total), breaking up clumps.

    +300g 30s Circular
  3. 1:15
    Pour

    Pour to 500g.

    +500g 30s Circular
  4. 1:45
    Stir

    Stir clockwise then counterclockwise. Give Chemex a gentle shake.

  5. 4:10
    Done

    Brew complete. Target ~4:10.

Notes

Adapted from the Ultimate V60 Technique. Bloom with stir at 0:10 to wet all grounds. Stir clockwise and counterclockwise after final pour to knock grounds from sides. A gentle shake at the end levels the bed. Water at 95°C. Ratio 1:16.7.

More Chemex 6 Cup recipes

See all Chemex 6 Cup recipes →

Other Chemex methods

Original source

Recipe by James Hoffmann, published at youtube.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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