Chemex / hoffmann-chemex

Hoffmann Chemex

James Hoffmann's Chemex recipe. The thick paper and large brewer call for a coarser grind and longer brew time. A single bloom + continuous pour approach suits the Chemex's slower flow rate.

  • medium-roast
  • beginner-friendly
  • continuous-pour
dose30g
water500ml
ratio1:16.7
temperature100°C
grindmedium-coarse
wait45s

pour phases

500g accounted for across 2 phases.

Why pour style changes taste
  1. 01

    Bloom

    • circular
    • swirl

    Circular pour, then swirl vigorously to saturate all grounds

    60g45s
  2. 02

    Main Pour

    • circular

    Continuous pour in concentric circles, reaching 500g by ~2:00. Gently stir once after pouring, then let draw down. Remove filter when water stream breaks to drops.

    440gdraw down

Chemex / hoffmann-chemex

Hoffmann Chemex

James Hoffmann 的 Chemex 配方。Chemex 的厚滤纸和大容量滤杯需要更粗的研磨度 和更长的萃取时间。单次闷蒸加连续注水的方式适合 Chemex 较慢的流速。

  • medium-roast
  • beginner-friendly
  • continuous-pour
粉量30g
水量500ml
粉水比1:16.7
水温100°C
研磨度medium-coarse
等待45s

注水阶段

500g 水量，共 2 个阶段。

注水方式为什么会改变风味
  1. 01

    闷蒸

    • 绕圈
    • 摇晃

    绕圈注水后用力摇晃，使所有咖啡粉充分浸润

    60g45s
  2. 02

    主注水

    同心圆连续注水，约 2:00 达到 500g。注水完成后轻轻搅拌一次， 然后让其自然流完。水流变为滴落时取出滤纸。

    440g滴滤