Rao Spin
Scott Rao's V60 technique: aggressive bloom spin, two main pours, and the Rao Spin for even extraction. Ratio 1:17.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Beginner
- Total
- 3:30
- Ratio
- 1:17
- Coffee
- 20 g
- Temp
- 96 °C
The Rao Spin recipe by Scott Rao for the V60 02 uses 20 g of coffee and 340 g of water (1:17 ratio), at 96°C, with a target brew time of 3:30.
Parameters
- 20 g
- Coffee
- 340 g
- Water
- 1:17
- Ratio
- 96 °C
- Temp
- 5 medium fine
- Grind
- 3:30
- Total
- 1
- Servings
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.
Notes
More V60 02 recipes
-
Five Equal Pours
1:16.7by Nicole Battefeld-Montgomery
- Balanced
- Sweet
Total 3:15 Temp 95°C -
Single Circular Pour
1:16.7by Blue Bottle Coffee
- Balanced
- Sweet
Total 3:00 Temp 96°C -
Constant Spirals
1:16.7by Counter Culture Coffee
- Balanced
- Sweet
Total 3:45 Temp 93°C -
Jonathan Gagné
1:17by Jonathan Gagné
- Sweet
- Balanced
Total 4:30 Temp 100°C -
Official
1:15by George Howell
- Floral
- Fruity
Total 3:30 Temp 96°C
Other V60 methods
More by Scott Rao
-
Spoon-Dug Bloom
1:17Chemex 6 Cup
- Balanced
- Nutty
Total 4:00 Temp 97°C -
Floating Plunger
1:18French Press 3 Cup
- Chocolate
- Balanced
Total 5:00 Temp 95°C -
Floating Plunger
1:18French Press 8 Cup
- Chocolate
- Balanced
Total 5:00 Temp 95°C -
Triple Pre-Wet
1:20Tricolate
- Sweet
- Caramel
Total 9:00 Temp 100°C -
Daily
1:17Next Level Pulsar
- Fruity
- Sweet
Total 4:00 Temp 100°C
Original source
Recipe by Scott Rao, published at youtube.com.
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100g
+50g Add water