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Oscillating Pour

Stumptown Coffee Roasters' Chemex guide: generous dose, bloom stir, and a wiggling pour technique for even extraction.

  • Balanced
  • Sweet
  • Medium-bodied
  • Light roast
  • Medium roast
  • Standard
  • Beginner
Total
4:00
Ratio
1:16.7
Coffee
42 g
Temp
96 °C

The Oscillating Pour recipe by Stumptown Coffee Roasters for the Chemex 6 Cup uses 42 g of coffee and 700 g of water (1:16.7 ratio), at 96°C, with a target brew time of 4:00.

Parameters

42 g
Coffee
700 g
Water
1:16.7
Ratio
96 °C
Temp
7 medium coarse
Grind
4:00
Total
3
Servings
Grind · 7/10 · medium-coarse
FINE COARSE

Method

4:00 · total
  1. 0:00
    Bloom

    Pour 150g to saturate all grounds. Stir to eliminate dry pockets.

    +150g 12s Circular
  2. 0:45
    Pour

    Pour with wiggling motion, reintegrating coffee and water.

    +400g 30s Circular
  3. 1:45
    Pour

    Continue spiral pour to 700g, flush with top of Chemex.

    +700g 30s Circular
  4. 4:00
    Done

    Brew complete. Swirl the Chemex gently and serve.

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).

More Chemex 6 Cup recipes

See all Chemex 6 Cup recipes →

Other Chemex methods

More by Stumptown Coffee Roasters

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Original source

Recipe by Stumptown Coffee Roasters, published at stumptowncoffee.com.

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0:00
Pour 2/5
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100g

+50g Add water

3
Wait 0:45
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