Brew 30g of coffee with 510g of water at 97°C using a Chemex 6 Cup. This technique applies a spoon-worked bloom followed by a continuous pour to promote even extraction. Keep stirring and swirling gentle, as aggressive movement can drive fines into the filter and stall it.
Bean
Not specified by the source
Roast
medium
Method
Pour-over
Grind Size
Medium
Water Temp
97°C
Coffee Dose
30g
Total Water
510ml
Total Time
255s
Step-by-Step
Bloom (12s) · 45g Pour 45g of water at 97°C over 12 seconds.
Stir and Bloom (23s) Dig gently into the bed with a spoon to break up dry clumps without scraping the paper, then let bloom for 23 seconds.
Pour (85s) · 465g Pour 465g in a spiral to reach 510g over 85 seconds.
Stir (10s) Stir gently for 10 seconds.
Swirl (125s) Hold the whole brewer and swirl it in a slow circular motion over 125 seconds.