Spoon-Dug Bloom
by Scott Rao for Chemex 6 Cup original source (youtube.com)
Scott Rao's Chemex method uses a spoon-worked bloom followed by continuous pouring to counter uneven saturation and slow drainage. While candid about the brewer's extraction limits, Rao targets a more uniform, clear, well-developed cup.
Before you start
You need
- Chemex 6 Cup
- Scale
- Water at 97 °C (207 °F)
Notes from Scott Rao
After pre-wetting with 45g (1.6 oz), use a small spoon to break hidden dry clumps without scraping the paper. Keep the later edge stir extremely light and finish with a restrained swirl; aggressive movement can drive fines into the filter and stall it.
Steps · 4:15
6 steps · 2 poursTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 6, 0:00until 0:08 45 g
Bloom. Pour 45g (1.6 oz).
5.6 g/s · 8s 97 °C
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Step 2 of 6, 0:12rest until 0:35
Dig gently into the bed with a spoon to break up dry clumps. Let it bloom.
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Step 3 of 6, 0:35until 1:53 510 g+465
Pour in a spiral to 510g (18 oz).
Spiral 6 g/s · 1m 18s
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Step 4 of 6, 2:00until 2:10
Stir gently.
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Step 5 of 6, 2:10until 4:15
Hold the whole brewer and swirl it in a slow circular motion.
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Step 6 of 6, 4:15
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 4:15. If not, change just one thing in the next cup:
- Past 5:05? Grind coarser
- Done before 3:25? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
Gota for iPhone
You pour. Gota keeps count.
It tells you the water for every pour and alerts you with a sound and a vibration; with an Acaia scale, also the grams left to go. When you finish, the cup goes into your journal.
Step 1
45 g
+45 g add water
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