Scott Rao Classic V60
Even extraction, one main pour
Sweet, even, high clarity
- Coffee
- 22 g
- Water
- 360 g
- Ratio
- 1:16.4
- Grind
- Medium-fine
- Water temp
- 95 °C · 203 °F
- Total time
- 3:00
- Level
- Advanced
When to brew it
Use this with quality light or medium-light coffees when you want an even bed and a controlled high-extraction cup.
Why it works
A thorough bloom, one steady main pour, and late bed-settling agitation reduce channeling and keep extraction even.
Step by step
22 g coffee and 360 g water. Weights are the total on the scale. The quoted line is what Pour says out loud at that moment.
- 66 g
Bloom
Pre-wet thoroughly and cover all dry grounds.
Pour says:
Start bloom. Pour to 66 grams.
Excavate bloom
Gently excavate to wet hidden dry pockets.
Pour says:
Gently excavate the bloom.
Bloom rest
Let the bloom finish before the main pour.
Pour says:
Let the bloom rest.
- 360 g
Main pour
Pour steadily in controlled circles to the full target.
Pour says:
Main pour. Finish at 360 grams.
Edge stir
Gently stir grounds clinging to the sides.
Pour says:
Gently stir around the edge.
Settle
Let the slurry settle before the final swirl.
Pour says:
Let the slurry settle.
Final swirl
Swirl gently to flatten the bed.
Pour says:
Gently swirl to flatten the bed.
Drawdown
Target finish is around 3:00.
Pour says:
Let it draw down. Target finish is around 3 minutes.
Brewing a different amount? Pour scales every pour to your dose and keeps the 1:16.4 ratio.
Based on Scott Rao's V60 method, as listed by Timer.Coffee. See the original on Timer.Coffee
