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
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.
Notes
More Chemex 6 Cup recipes
-
6-Cup Concentrate
1:9.1by Chemex
- Sweet
- Caramel
Total 4:00 Temp 96°C -
Light Roast 6-Cup
1:16.3by Chemex
- Floral
- Citric
Total 4:30 Temp 97°C -
Classic
1:16.7by Chemex
- Balanced
- Sweet
Total 4:00 Temp 96°C -
Coffee Concentrate
1:10by Chemex
- Balanced
- Sweet
Total 4:00 Temp 96°C -
Dark Roast
1:17by Chemex
- Chocolate
- Nutty
Total 3:30 Temp 90°C
Other Chemex methods
More by Stumptown Coffee Roasters
-
Official
1:16.1Chemex 8 Cup
- Balanced
- Sweet
Total 5:00 Temp 96°C -
Two-Stage Fill
1:16.1French Press 3 Cup
- Chocolate
- Balanced
Total 4:15 Temp 96°C -
Two 1:18 Pours
1:18.1Bee House
- Sweet
- Caramel
Total 2:00 Temp 96°C -
Filtron
1:4.7Cold Brew
- Chocolate
- Caramel
Total 16h Temp 20°C -
Extra Strong
1:10Moka Pot
- Chocolate
- Nutty
Total 5:00 Temp 100°C
Original source
Recipe by Stumptown Coffee Roasters, published at stumptowncoffee.com.
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100g
+50g Add water