Oscillating Pour

Chemex 6 Cup Chemex by Stumptown Coffee Roasters

Stumptown Coffee Roasters' Chemex guide combines a generous dose, a stirred bloom, and an oscillating pour that repeatedly integrates slurry and fresh water. It aims for an evenly extracted cup with clarity, sweetness, and ample presence.

1:16.7 Ratio

4:13 Total

42g Dose

96°C Temp

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Parameters

42 g
Coffee: 700 g
Water: 1:16.7
Ratio: 96 °C
Temp: 7 medium-coarse
Grind: 4:13
Total: ~700 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

4:13 · total

Before you brew

1 Fold the filter, place its thick side over the pouring channel, rinse it thoroughly and discard the rinse water.

Bloom 1 / 8
0:00

29s

Pour 150g.

+150g→ 150g 6g/s 25s 96°C
Swirl 2 / 8
0:29

16s

Stir gently. Let it bloom.

4s
Pour 3 / 8
0:45

1m

Pour in a zig-zag to 450g. Keep the pour gentle. Keep the stream over the coffee bed and off the filter. Aim at any dark or dry patches.

+300g→ 450g Zig-zag 7.1g/s 42s
Pour 4 / 8
1:45

2m15s

Finish in a spiral to 700g. Keep the stream over the coffee bed and off the filter. Keep the water below the rim; do not overfill it.

+250g→ 700g Spiral 5g/s 50s
Prepare 5 / 8
4:00

5s

Lift the filter now. If you still need more volume, hover briefly; then remove it and let it drain aside.
Swirl 6 / 8
4:05

3s

Swirl gently.

Fill gently
Serve 7 / 8
4:08

5s

Serve into the cup.
Done 8 / 8
4:13

Brew complete.

Notes

Probe the bloom lightly until every pocket is saturated. During the main pour, use a restrained side-to-side motion within gentle spirals, keeping the stream off the filter wall; excessive movement can migrate fines and slow the finish. Brew with 96°C water just off boil.

Original source

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

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Stumptown Coffee Roasters

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