Scott Rao — V60
Plastic V60 with an aggressive bloom spin and two gentle spins — Scott Rao’s Hario method.
- Coffee
- 20 g
- Water
- 330 g
- Temperature
- 97 °C
- Brew time
- 4:15
- Ratio
- 1:16.5
- Grind size
- as published (not specified)
Brew steps
6 steps- 01
Prepare
Use a plastic V60 for heat retention. Grind coffee fresh and pour into the V60. Make a “bird’s nest” in the grounds with your finger.
- 02Starts at 0:00
Bloom
Pour 60 mL of water, then immediately spin the bloom aggressively.
- 03Starts at 0:40
Second pour
Wait for 40 seconds, then pour until a total of 200 mL water.
- 04
Gentle spin
Do a very gentle spin (less than one second), just enough to fill in the ribbed channels.
- 05
Final pour
Wait until the slurry is 70% drained, then pour again until 330 mL. Then do another very gentle spin. Pour from rather low, with a steady stream, holding the kettle at a constant height. Pour slowly enough that the stream is nearly vertical, moving the kettle around to make use of the whole slurry as equally as possible.
- 06Starts at 4:15
Finish
Total brew time typically 4:00–4:30 minutes.
Brew logs 0
Different coffees, small adjustments. See how it brewed for others.
Log in to add your brew and keep a note of what worked.
No brews logged yet. Tried this recipe? Your notes could help the next brewer.
Conversation
A question about the recipe, or something worth sharing?
Log in to read and join the conversation.
Log inNew here? Create an account