Rao Spin
Open in appScott Rao's V60 technique: aggressive bloom spin, two main pours, and the Rao Spin for even extraction. Ratio 1:17.
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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
Method
3:30 · total-
Bloom 1 / 50:00
Pour 60g (3x coffee weight). Spin the dripper aggressively to fully saturate all grounds.
+60g→ 60g Center pour 10s -
Pour 2 / 50:40
Pour in concentric circles to 200g (~60% of total). Give a brief gentle spin.
+140g→ 200g Spiral 25s -
Pour 3 / 51:30
When the slurry has drained ~70%, pour to 340g. Give a brief gentle spin.
+140g→ 340g Spiral 25s -
Swirl 4 / 52:00
Rao Spin: one gentle swirl to level the coffee bed for even drawdown.
-
Done 5 / 53:30
Brew complete. Target time: ~3:00-3:30.
Notes
Original source
Recipe by Scott Rao, published at youtube.com.
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Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.