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Now reading Spoon-Dug Bloom

Spoon-Dug Bloom

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.

  • Balanced
  • Nutty
  • Medium-bodied
  • Medium roast
  • Standard
  • Beginner
Total
4:00
Ratio
1:17
Coffee
30 g
Temp
97 °C

The Spoon-Dug Bloom recipe by Scott Rao for the Chemex 6 Cup uses 30 g of coffee and 510 g of water (1:17 ratio), at 97°C, with a target brew time of 4:00.

Parameters

30 g
Coffee
510 g
Water
1:17
Ratio
97 °C
Temp
6 medium
Grind
4:00
Total
2
Servings
Grind · 6/10 · medium
FINE COARSE

Method

4:00 · total
  1. 0:00
    Bloom

    Pour 45g to pre-wet. At 0:10, gently dig into the coffee bed with a spoon.

    +45g 10s Slow
  2. 0:35
    Pour

    Pour in circular patterns to 510g total.

    +510g 50s Circular
  3. 1:10
    Stir

    Very slow, light stir at the outer edge of the slurry.

  4. 1:20
    Swirl

    Hold Chemex and move in circular motion. Let draw down.

  5. 4:00
    Done

    Brew complete. Target ~2:30-4:00 (varies with grind).

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.

More Chemex 6 Cup recipes

See all Chemex 6 Cup recipes →

Other Chemex methods

Original source

Recipe by Scott Rao, published at youtube.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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