Scott Rao Daily
Scott Rao's daily Pulsar recipe. Boiling water with open valve bloom and burst pouring. Highlights sweetness, jammy and juicy notes.
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- Coffee
- 25 g
- Water
- 425 g
- Ratio
- 1:17
- Temp
- 100 °C
- Grind
- 6 medium coarse
- Total
- 4:00
- Servings
- 2
Method
-
0:00Bloom
Valve open. Pour 75g of boiling water. Immediately close valve.
+75g 10s slow -
0:50Pour
Open valve. Pour in several short bursts, maintaining slurry height 1-2cm above the coffee bed. Continue until all 425g water delivered.
+425g 90s pulse -
3:00Swirl
Gently swirl Pulsar after the final pour.
-
4:00Done
Full drawdown complete.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Under 3:30 total = grind finer. Over 4:30 = grind coarser. The Pulsar is a no-bypass brewer, so all water passes through the coffee bed. The short closed-valve bloom ensures even saturation.
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100g
+50g Add water