A Chemex 6 Cup method brewing 40g of coarse coffee with 650g of water at 100°C. It uses an evenly refolded filter and a silicone-sealed chute to prevent bypass and vacuum stalls during a long, low-agitation extraction. Adjust to a coarser grind only if the cup tastes over-extracted, not because of the clock.
Bean
Not specified by the source (see notes)
Roast
Method
Pour-over
Grind Size
Coarse
Water Temp
100°C
Coffee Dose
40g
Total Water
650ml
Total Time
300s
Step-by-Step
Bloom (12s) · 100g Pour 100g in an outward spiral for the bloom.
Stir (18s) Move a thin stir stick gently in spirals from the edge to the center until no dry clumps remain. Let it bloom.
Pour (17s) · 100g Pour in a spiral to 200g.
Stir (13s) Move a thin stir stick gently in spirals from the edge to the center until no dry clumps remain. Let it bloom.
Pour (36s) · 200g Pour 200g in concentric rings to 400g with energy. Keep the stream near the center.
Swirl (5s) Swirl gently.
Drawdown (19s) Let the water drop through.
Pour (28s) · 150g Pour in a spiral to 550g.
Swirl (32s) Swirl gently. Let the water drop through.
Pour (20s) · 100g Pour in a spiral to 650g. Keep the pour gentle.