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
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).
Notes
More Chemex 6 Cup recipes
-
6-Cup Concentrate
1:9.1by Chemex
- Sweet
- Caramel
Total 4:00 Temp 96°C -
Light Roast 6-Cup
1:16.3by Chemex
- Floral
- Citric
Total 4:30 Temp 97°C -
Classic
1:16.7by Chemex
- Balanced
- Sweet
Total 4:00 Temp 96°C -
Coffee Concentrate
1:10by Chemex
- Balanced
- Sweet
Total 4:00 Temp 96°C -
Dark Roast
1:17by Chemex
- Chocolate
- Nutty
Total 3:30 Temp 90°C
Other Chemex methods
More by Scott Rao
-
Floating Plunger
1:18French Press 3 Cup
- Chocolate
- Balanced
Total 5:00 Temp 95°C -
Floating Plunger
1:18French Press 8 Cup
- Chocolate
- Balanced
Total 5:00 Temp 95°C -
Triple Pre-Wet
1:20Tricolate
- Sweet
- Caramel
Total 9:00 Temp 100°C -
Daily
1:17Next Level Pulsar
- Fruity
- Sweet
Total 4:00 Temp 100°C -
Pre-Boiled Water
1:7.8Moka Pot
- Chocolate
- Caramel
Total 3:30 Temp 100°C
Original source
Recipe by Scott Rao, published at youtube.com.
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100g
+50g Add water