Scott Rao's V60 method
Recipe by Scott Rao · See the original
Scott Rao is a coffee consultant and the author of several books on brewing and roasting. His V60 method uses very hot water, a large bloom and a few spins of the dripper, known as the Rao spin, to settle the bed flat so the water passes through it evenly.
This is the version he shared with Hario. It uses fewer, larger pours than most recipes and a longer total time.
V60 recipes
Everyday
Our one-cup starting point for any filter roast.
15 g · 1:16.7 · 2:30 to 3:30
Hoffmann's V60
Two cups, a big bloom and a swirl to finish. Clean and sweet.
30 g · 1:16.7 · 3:15 to 3:45
4:6 method
Five pours you can tune for sweetness and strength.
20 g · 1:15 · 3:30
Rao's V60
Very hot water, a big bloom and spins instead of stirs.
20 g · 1:16.5 · 4:00 to 4:30
Hoffmann's one cup V60
One mug, five small pours and a swirl. Sweet and even.
15 g · 1:16.7 · 2:50 to 3:20
Five pour
Five equal pours, each one when the last has drained.
20 g · 1:15 · 3:15 to 3:45
Recipe
Change any amount and the whole recipe scales with it.
- Ratio
- 1:16.5
- Water temperature
- 97°C
- Grind
- Medium-fine
- Time
- 4:00 to 4:30
What you need
- V60 dripper and a paper filter to fit it
- Kettle, ideally a gooseneck kettle for a steady pour
- Digital scale with a timer
- Burr grinder
- Mug or server
Method
- 1
Rinse the paper filter with hot water and tip the water away. Add 20 g of ground coffee and zero the scale.
- 2
Start the timer and pour 60 g of water at 97°C to bloom, then spin the dripper firmly so all the grounds are wet.
- 3
After the bloom, pour to 200 g, then give the dripper a gentle spin to flatten the bed.
- 4
Let it drain until about 70 per cent of the liquid has gone through.
- 5
Pour again to 330 g and give the dripper one more gentle spin.
- 6
Let it drain fully. The whole brew should take 4:00 to 4:30.
If it does not taste right
My coffee tastes sour or thin
The coffee is under extracted. Grind a little finer, or pour more slowly so the brew takes longer.
My coffee tastes bitter or dry
The coffee is over extracted. Grind a little coarser, or check that the brew is not running past 3:30.
The water stalls and drains very slowly
The grind is too fine or has too much dust. Grind coarser, and avoid pouring directly onto the paper.
Coffees roasted for filter
From independent roasters on A Cup Of Stories, in stock first.
Mango Arango | Colombia
Slow Coffee Roasters
Indonesia Aurora Dew Momo
Entropy Specialty Coffee Roasters
Switch Espresso Drip Bags
Switch Espresso
Witch's Toffee | Peru
Slow Coffee Roasters
Indonesia Astro Toraja Pango Pango
Entropy Specialty Coffee Roasters
Passionfruit Escape | Colombia
Slow Coffee Roasters