Scott Rao
Scott Rao's Chemex technique: aggressive bloom dig with spoon, then a continuous pour. Rao notes the Chemex makes consistent extraction difficult due to slow drawdown. Ratio 1:17.
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- Coffee
- 30 g
- Water
- 510 g
- Ratio
- 1:17
- Temp
- 97 °C
- Grind
- 6 medium
- Total
- 4:00
- Servings
- 2
Method
-
0:00Bloom
Pour 45g to pre-wet. At 0:10, gently dig into the coffee bed with a spoon.
+45g 10s slow -
0:35Pour
Pour in circular patterns to 510g total.
+510g 50s circular -
1:10Stir
Very slow, light stir at the outer edge of the slurry.
-
1:20Swirl
Hold Chemex and move in circular motion. Let draw down.
-
4:00Done
Brew complete. Target ~2:30-4:00 (varies with grind).
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Pre-wet with 45g, then dig with a small spoon at 0:10 to ensure full saturation. A very slow, light stir at the outer edge after the main pour. Swirl the Chemex gently. Rao is skeptical of the Chemex for quality extraction.
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100g
+50g Add water