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James Hoffmann

Chemex 5-Cup

Batch version for 5 cups. 1:17 ratio, 4 controlled pours.

Yield 600–900 ml
765 ml
600 Sweet zone 700–850 ml 900
Coffee 45 g
Roast Light – Medium
Water 765 ml
Temperature 95 °C
Ratio 1:17
Grind Medium-coarse
Before you start2
  1. Rinse filterPour hot water over the thick Chemex filter to remove paper taste. Discard the water.
  2. Pre-heatLet hot water warm the Chemex for a few seconds. Discard before adding coffee.
Steps · 5
01 Bloom — 90 ml 0:45
02 1st pour — 350 ml 1:30
03 2nd pour — 550 ml 2:15
04 3rd pour — 765 ml 3:00
05 Drawdown 5:00
Glossary3
Bloom
Pre-infusion. A small water dose over the grounds (usually 2x the coffee weight) that releases CO2 from fresh coffee. Without it, extraction gets uneven.
Swirl
A gentle circular motion of the dripper. Levels the coffee bed and releases fines stuck on the walls, improving extraction uniformity.
Drawdown
The time between the final pour and the end of drainage. Too long suggests grind too fine or a clogged bed; too short, grind too coarse.