How to Brew Guatemala Finca Vallure in a 6‑Cup Chemex

Introduction

A clean, shimmering cup from a Chemex has become the morning ritual for many busy founders, marketers, and makers. But pairing the right recipe with the right coffee unlocks another level of clarity and sweetness. Today we’ll walk through a step‑by‑step guide to harness the bright honey‑citrus notes of Guatemala Finca Vallure in a standard 6‑cup Chemex. By the end, you’ll have a repeatable method you can dial in for any work‑from‑home sprint.

What Makes the 6‑Cup Chemex Special?

The Chemex’s thick bonded filter produces a crisp, tea‑like body that spotlights nuanced origins. The 6‑cup model holds roughly 30 oz / 900 g of water—ideal for two full mugs or a small team. Its wide glass cone promotes even extraction and forgiving flow, as long as we respect grind size and pour pace. FreeForm Coffee’s brew guide suggests a 40 g coffee to 600–700 g water ratio with a total draw‑down around five minutes, a sweet spot we’ll leverage today. (freeformcoffee.com)

Meet Guatemala Finca Vallure

Grown at 1,800–2,000 m in Huehuetenango, this fully‑washed Bourbon, Caturra & Pacamara lot is prized for honey, floral, citrus, and dark‑chocolate layers. The high altitude yields dense seeds that trust you with extra sweetness if you pour patiently. (coffeebeancorral.com) Those fruit‑and‑cocoa notes shine when we keep brew water just off the boil and avoid over‑agitation.

Gear Checklist

• 6‑cup Chemex + paper filter

• Freshly roasted Guatemala Finca Vallure

• Burr grinder (medium‑coarse, like rough sea salt)

• 700 g 200 °F / 93 °C water

• Digital scale & timer

• Gooseneck kettle

• Stir stick or spoon (optional)

Brew Guide

1.  Rinse & Pre‑Heat

Place the triple‑folded side of the filter over the spout, rinse with hot water to remove paper taste, and pre‑warm the Chemex. Discard the rinse water.

2.  Dose & Grind

We’ll use 45g of coffee for a target yield of 680 g (1:15 ratio). The density of Finca Vallure benefits from a slightly finer grind than a classic coarse Chemex bed—aim for texture between kosher salt and raw sugar.

3.  Bloom (0:00–0:45)

Start timer and pour 80g of water in slow concentric circles, fully wetting all grounds. Give a gentle swirl to ensure saturation. The fresh roast will release a fragrant bloom of brown‑sugar and orange‑zest aromatics.

4.  Pulse Pour (0:45–3:00)

Using Coffee Bros.’ long‑and‑slow method, add water in steady pulses of 100 g every 20–25 seconds until you reach 400 g by the 2‑minute mark. Keep the water level 1–2 cm above the coffee bed; this maintains laminar flow and prevents channeling. (coffeebros.com)

5.  Finishing Pour (3:00–4:00)

Deliver the remaining 280 g in one gentle spiral, then lift the kettle and trace a thin center stream to keep the slurry turning. Total brew water: 680 g.

6.  Draw‑Down (4:00–5:00)

Let the column drain. Target a flat, even bed and a final time between 4:30–5:15. If the draw‑down stalls, your grind is too fine; if it races under 4 minutes, tighten the grind.

Taste Notes & Dial‑In Tips

Variable	Result	What to Adjust
Cup is sour	Under‑extracted citrus	Finer grind or slower pour
Cup is bitter	Over‑extracted cocoa	Coarser grind, shorten total time
Body feels thin	Bed drained too fast	Add pulse pauses; ensure filter is flush
Notes muted	Water too cool	Verify kettle temp at 200 °F

For an elevated sweetness, try a small bypass: reserve 50 g of brew water, finish the pour at 620 g, then add the remaining 50 g as clean water after draw‑down to drop temperature and round out acidity.

Why This Recipe Works for Busy Creators

• Consistency – Fixed pulses and weight marks fit easily into a morning stand‑up routine.

• Scalability – The 6‑cup’s 30 oz capacity fuels two teammates or one intense design sprint.

• Flavor Clarity – Thick Chemex filters plus a high‑grown, washed Guatemalan make meeting‑ready coffee—no sludge, no post‑brew cleanup drama.

Closing Thoughts

Mastering a single, reliable recipe lets you focus on savoring your work, not troubleshooting brew charts. When Guatemala Finca Vallure’s honeyed aromatics mingle with crisp Chemex clarity, you’ll taste why small tweaks in grind and pour tempo matter. Keep experimenting within the 4½–5 minute window, and soon every pour will feel as smooth as your product demo.