Stumptown Coffee's Chemex recipe

Recipe by Stumptown Coffee Roasters · See the original

Stumptown Coffee Roasters, from Portland, Oregon, publish this recipe for the 8 cup Chemex. It uses a large bloom and just two more pours, filling the brewer almost to the top so the coffee bed stays covered.

It makes enough for three or four mugs. Water just off the boil keeps the extraction going through the thick paper.

Chemex recipes

Classic

Two mugs, a bloom and two steady pours.

30 g · 1:16.7 · 4:00 to 4:30

Stumptown's Chemex

A big batch with a generous bloom and three pours.

42 g · 1:16.7 · 3:45 to 4:15

Counter Culture's Chemex

Small, regular pours every 30 seconds for an even brew.

45 g · 1:16.7 · 4:00 to 5:00

Recipe

Coffee

Water

Makes about

Change any amount and the whole recipe scales with it.

Ratio: 1:16.7
Water temperature: 96°C
Grind: Medium-coarse, like kosher salt
Time: 3:45 to 4:15

What you need

Chemex and a Chemex paper filter
Kettle, ideally a gooseneck kettle for a steady pour
Digital scale with a timer
Burr grinder
Two mugs

Method

1
Heat water to just off the boil, about 96°C. Put the filter in the Chemex with the thick side against the spout, rinse it with hot water and tip the water away.
2
Grind 42 g of coffee medium-coarse, put it in the filter and shake it level. Zero the scale.
3
Start the timer and pour 150 g of water to wet all the grounds. Stir gently so no dry pockets are left.
4
At 0:45, pour to 450 g, wiggling the stream first and then moving in a gentle spiral. Aim for the dark patches rather than the pale ones.
5
At 1:45, pour to 700 g, until the slurry is close to the top of the Chemex.
6
At about 4:00, lift the filter out and let it drain into the sink. Swirl the Chemex and serve.