Spiral Pour
Open in appBlue Bottle Coffee's Chemex guide is scaled to the 3-cup brewer around a steady outward spiral and a finer grind suited to a small bed. The controlled flow is meant to build even extraction, clean structure, and balanced sweetness.
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Parameters
- 25 g
- Coffee
- 400 g
- Water
- 1:16
- Ratio
- 96 °C
- Temp
- 6 medium
- Grind
- 3:30
- Total
- ~400 ml
- Yield
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Method
3:30 · total-
Bloom 1 / 40:0045s
Pour 50g in a spiral. Let it bloom.
+50g→ 50g Spiral 5g/s 10s 96°C -
Pour 2 / 40:4545s
Pour in a spiral to 200g.
+150g→ 200g Spiral 5g/s 30s -
Pour 3 / 41:302m
Finish in a spiral to 400g.
+200g→ 400g Spiral 5g/s 40s -
Done 4 / 43:30
Drawdown complete.
Notes
Original source
Recipe by Blue Bottle Coffee, published at bluebottlecoffee.com.
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View all Chemex modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- Chemex The Chemex is mostly known for its hourglass silhouette, but its real signature is the paper. Chemex bonded filters are 20–30% thicker than standard pour-over papers — they trap more oils, more fines, and slow flow noticeably. The brewer is a vessel; the filter does the work.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.
