Spoon-Dug Bloom

Chemex 6 Cup Chemex by Scott Rao

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.

1:17 Ratio

4:15 Total

30g Dose

97°C Temp

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Parameters

30 g
Coffee: 510 g
Water: 1:17
Ratio: 97 °C
Temp: 6 medium
Grind: 4:15
Total: ~510 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

4:15 · total

Bloom 1 / 6
0:00

12s

Pour 45g.

+45g→ 45g 5.6g/s 8s 97°C
Swirl 2 / 6
0:12

23s

Dig gently into the bed with a spoon to break up dry clumps. Let it bloom.

5s
Pour 3 / 6
0:35

1m25s

Finish in a spiral to 510g.

+465g→ 510g Spiral 6g/s 1m 18s
Swirl 4 / 6
2:00

10s

Stir gently.

5s
Swirl 5 / 6
2:10

2m5s

Hold the whole brewer and swirl it in a slow circular motion.
Done 6 / 6
4:15

Drawdown complete.

Notes

After pre-wetting with 45g, 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.

Original source

Recipe by Scott Rao, published at youtube.com.

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By

Scott Rao

7 recipes

In the cup