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

Bloom 1 / 7
0:00

14s

Pour 60g.

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

31s

Swirl gently. Let it bloom.

5s
Pour 3 / 7
0:45

28s

Pour to 210g.

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

~17s

Swirl gently.

3s
Pour 5 / 7
1:30

~30s

Wait until about 50% of the previous pour has drained. Finish pouring to 340g, then give the brewer a light swirl.

+130g→ 340g Fill gently
Swirl 6 / 7
2:00

1m30s

Swirl gently to settle the bed flat.

Fill gently
Done 7 / 7
3:30

Finish when the coffee stops dripping.

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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By

Scott Rao

7 recipes

In the cup