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Authors

Barista

Scott Rao

7
Recipes: 7
Methods: 1:17
Typical ratio: Chemex 6 Cup
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Scott Rao is a US-based coffee author, roaster, and consultant. He is the writer of three reference books that have shaped specialty coffee professionals worldwide: The Professional Barista's Handbook (2008), Everything But Espresso (2010), and The Coffee Roaster's Companion (2014).

His work codified concepts now standard in the industry — including the "Rao Spin" agitation technique for pour-over, the use of refractometry and extraction yield (TDS / EY%) as objective brewing metrics, and roast development time ratio (DTR) as a roasting variable. He works internationally as a roasting consultant, advises wholesale roasteries, and runs advanced roasting masterclasses.

Gota catalogues his published brewing recipes for V60, Chemex, French Press, and other pour-over devices.

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Recipes

Chemex 6 Cup 1 recipe

01 Spoon-Dug Bloom Scott Rao's Chemex technique: aggressive bloom dig with spoon, then a continuous pour. Rao notes the Chemex makes consistent extraction difficult due to slow drawdown. Ratio 1:17. Ratio 1:17 Time 4:00

French Press 3 Cup 1 recipe

02 Floating Plunger Scott Rao's efficient French Press method. All water poured at once, plunger lid placed just below surface for heat retention, gentle press at 4 minutes. Ratio 1:18 for a clean, balanced cup. Ratio 1:18 Time 5:00

French Press 8 Cup 1 recipe

03 Floating Plunger Scott Rao's efficient French Press method. Quick total pour, lid on immediately, and gentle plunge after 4 minutes. Clean and straightforward approach without the extended steep of Hoffmann's method. Ratio 1:18 Time 5:00

Tricolate 1 recipe

04 Triple Pre-Wet Scott Rao's Tricolate recipe. No-bypass design means all water passes through the coffee bed. Uses boiling water and fine grind. Ratio 1:20 Time 9:00

Next Level Pulsar 1 recipe

05 Daily Scott Rao's daily Pulsar recipe. Boiling water with open valve bloom and burst pouring. Highlights sweetness, jammy and juicy notes. Ratio 1:17 Time 4:00

Moka Pot 1 recipe

06 Pre-Boiled Water Scott Rao's refined moka pot technique. Pre-boil water before adding to the bottom chamber to reduce the coffee's exposure to heat. Medium heat, remove when sputtering begins. Ratio 1:7.8

V60 02 1 recipe

07 Rao Spin Scott Rao's V60 technique: aggressive bloom spin, two main pours, and the Rao Spin for even extraction. Ratio 1:17. Ratio 1:17 Time 3:30

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