Scott Rao V60

Pour-over

Batch

≈ 1 cup

22 g coffee352 g water

1:16 ratio

15 g40 g

Temp

97–99 °C · 207–210 °F

Grind

Medium-fine, slightly finer than Hoffmann

Total time

4:00

Current step. 1
Bloom + Rao Spin
0:00
Pour 2× coffee. Swirl aggressively to wet all grounds.
pour to 42 g
2
Continuous pour
0:45
Slow, steady spiral up to 100% by 2:00.
pour to 352 g
3
Spin again
2:00
Gentle swirl mid-drawdown to flatten the bed.
4
Drawdown
4:00
Pulls clean by 4:00.

Recipe: Scott Rao — Everything But Espresso & blog

0:00/ 4:00Bloom + Rao Spin

Follow the steps — stop the timer when it's done draining.

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