Batch Pour Over Recipe

Brewing for a table is its own skill. Scaling a single-cup recipe straight up doesn't quite work: a deep bed of coffee resists drawdown, holds more heat, and over-extracts the bottom while the top runs fast. This recipe adapts the fundamentals for larger flat-bottom brewers and the Chemex — roughly 60 g to 960 g (about four cups) — with the tweaks that keep a big brew even. 👥

#Pour Schedule

1. Setup — Rinse the filter generously (pre-wet), add 60 g coffee, level the deep bed.
2. 0:00 — Add 120 g (cumulative 120 g, ~2× dose); bloom 45 s, stirring or swirling to wet the deep bed fully.
3. 0:45 — Pour to 400 g (cumulative 400 g) in wide circles.
4. 1:45 — Pour to 680 g (cumulative 680 g).
5. 2:45 — Pour to 960 g (cumulative 960 g), keeping the bed level.
6. ~5:00-6:00 — Drawdown completes; stir or swirl the server before pouring so the cup is uniform.

#Why It Works — and What Changes at Scale

Three things shift when you go big. First, the deeper bed extracts unevenly, so you grind a touch coarser and stir the bloom to saturate it fully — see Single Cup vs Batch Pour Over. Second, the larger thermal mass holds heat, pushing extraction up, which the coarser grind offsets. Third, the drawdown is slow, so pours are bigger and fewer, and the filter choice matters — the thick Chemex paper is naturally suited to volume. A final swirl of the carafe before serving evens out strength stratification between the first and last cup poured.

For café-scale volumes most shops switch to automatic batch brewers, but a Chemex or large flat-bottom dripper handles a dinner party beautifully. The numbers scale linearly from there; just expect longer total times as the bed deepens.

#Continue Reading

• Single Cup vs Batch Pour Over — why scale changes the recipe
• Chemex — the classic batch brewer
• Flat Bottom Drippers — April and Orea — large-format options
• The Drawdown — the bottleneck at volume
• Chemex Official Recipe — the single-Chemex baseline