Scott Rao is one of specialty coffee's most influential researchers and educators, known for rigorous extraction methodology. His Chemex recipe applies scientific precision to a classic brewer, using a specific bloom technique and controlled pour pattern.

Rao emphasises even saturation and consistent agitation during the bloom to maximise extraction uniformity. His approach applies to the Chemex what he has documented works across all pour-over brewers.

Any high-quality single-origin with well-defined flavour notes. Rao's method is designed to reveal the full character of the coffee rather than compensate for a specific roast style.

• Tip: Use the Rao spin — a brief, gentle swirl of the Chemex after the bloom to level the bed and improve even extraction.
• Tip: Keep your pour height consistent and low. High pours increase turbulence without necessarily improving extraction quality.
• Tip: Target a total brew time of 4:00–5:00 minutes. If drawdown finishes faster, grind slightly finer; slower than 5:30, grind coarser.