Scott Rao
Scott Rao's V60 technique: aggressive bloom spin, two main pours, and the Rao Spin for even extraction. Ratio 1:17.
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- Coffee
- 20 g
- Water
- 340 g
- Ratio
- 1:17
- Temp
- 96 °C
- Grind
- 5 medium fine
- Total
- 3:30
- Servings
- 1
Method
-
0:00Bloom
Pour 60g (3x coffee weight). Spin the dripper aggressively to fully saturate all grounds.
+60g 10s slow -
0:40Pour
Pour in concentric circles to 200g (~60% of total). Give a brief gentle spin.
+200g 25s circular -
1:30Pour
When the slurry has drained ~70%, pour to 340g. Give a brief gentle spin.
+340g 25s circular -
2:00Swirl
Rao Spin: one gentle swirl to level the coffee bed for even drawdown.
-
3:30Done
Brew complete. Target time: ~3:00-3:30.
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
Spin aggressively during bloom to ensure full saturation. After each pour, give a very gentle spin (less than 1 second) to fill ribbed channels. The final Rao Spin levels the bed. Rao advocates for high water temperature.
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