This method uses 48g of coffee and 780g of water at 96°C with a Chemex 6 Cup. Water is delivered in three staged center pours to create natural agitation while allowing partial drawdown between additions. Use clean, evenly mineralized water and a uniform grind to avoid channeling, and coarsen the grind if the bed compacts.
Bean
Not specified by the source
Roast
light
Method
Pour-over
Grind Size
Medium
Water Temp
96°C
Coffee Dose
48g
Total Water
780ml
Total Time
300s
Step-by-Step
Pour (60s) · 260g Pour in the center with 96°C water to 260g and wait through 60 seconds.
Pour (90s) · 260g Pour in the center to 520g and allow partial drawdown through 90 seconds.
Pour (150s) · 260g Pour in the center to 780g and finish drawdown through 150 seconds.