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V60 02

Rao Spin

V60 02 V60 by Scott Rao

Scott Rao's V60 technique combines a gentle bloom spin, 2 count main pours, and a restrained final Rao Spin. Each rotation addresses dry grounds or side channels, supporting high, uniform extraction and a clear, balanced cup.

1:17 Ratio
3:30 Total
20g Dose
96°C Temp
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Parameters

20 g
Coffee
340 g
Water
1:17
Ratio
96 °C
Temp
5 medium-fine
Grind
3:30
Total
~340 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

3:30 · total
  1. Bloom 1 / 7
    0:00
    14s

    Pour 60g.

    +60g→ 60g 6g/s 10s 96°C
  2. Swirl 2 / 7
    0:14
    31s

    Swirl gently. Let it bloom.

    5s
  3. Pour 3 / 7
    0:45
    28s

    Pour to 210g.

    +150g→ 210g 6.5g/s 23s
  4. Swirl 4 / 7
    1:13
    17s

    Swirl gently.

    3s
  5. Pour 5 / 7
    1:30
    30s

    Finish pouring to 340g, then swirl to saturate the bed.

    +130g→ 340g 5.7g/s 23s
  6. Swirl 6 / 7
    2:00
    1m30s

    Swirl gently to settle the bed flat.

  7. Done 7 / 7
    3:30

    Drawdown complete.

Notes

Spin gently during the bloom to saturate every ground, keeping spins after the main pours brief and light so fines do not migrate and stall the filter. Use the final Rao Spin only to flatten the bed and close rib channels. Favor 96°C, then dial bitterness or hollowness with grind.

Original source

Recipe by Scott Rao, published at youtube.com.

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