Stumptown
Stumptown Coffee Roasters' Chemex guide: generous dose, bloom stir, and a wiggling pour technique for even extraction.
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- Coffee
- 42 g
- Water
- 700 g
- Ratio
- 1:16.7
- Temp
- 96 °C
- Grind
- 7 medium coarse
- Total
- 4:00
- Servings
- 3
Method
-
0:00Bloom
Pour 150g to saturate all grounds. Stir to eliminate dry pockets.
+150g 12s circular -
0:45Pour
Pour with wiggling motion, reintegrating coffee and water.
+400g 30s circular -
1:45Pour
Continue spiral pour to 700g, flush with top of Chemex.
+700g 30s circular -
4:00Done
Brew complete. Swirl the Chemex gently and serve.
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
Stir during bloom to ensure no dry grounds remain. Use a wiggling pour motion to reintegrate coffee and water. Pour in gentle spirals from center outward. Water just off boil (~96.1°C / 96°C).
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