cooking · beverage
Scott Rao V60 Filtered Coffee
From a video by Pirados por Café · 9 min watch
A simple yet precise V60 pour-over method developed by coffee expert Scott Rao. It uses a single spoon for agitation, a fast single pour after blooming, edge stirring, and a final Rao spin at 1:45. The recipe starts with off-boil water (100 °C) that cools naturally during brewing and a slightly lighter 1:16.3 ratio for balanced extraction.
beverageBrazilian
Source video — Pirados por Café on YouTube
From the creator
Total time
~20 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~10 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~1 servingEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Extraction confidence: high
Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.
Ingredients
Ingredients scaled to 1 serving
- 22 g coffee beans
- 66 ml water, at 100 °C
- 294 ml water, at 100 °C
Preparation
- Step 1Boil water in a stove kettle until it reaches 100 °C, then turn off the heat. Place a paper filter in the V60 dripper and rinse it. Add 22 g of coffee grounds to the V60.
- Step 2 · 45sPour 66 ml of the hot water (3 times the coffee weight) over the grounds. Use a spoon to gently stir in the center to ensure full saturation and release of CO2. Wait 45 seconds.
- Step 3Pour the remaining water (to reach a total of 360 ml) in one continuous pour using a faster flow rate of about 10 g per second in circular motions. Do not pour too slowly.
- Step 4Immediately after pouring, use the spoon to stir around the edges of the filter to bring any floating particles from the sides into the center of the brew.
- Step 5 · 1m45sAt 1:45 total time, perform the Rao spin: hold the V60 and give it 3 to 5 quick rotations to swirl the slurry and ensure all grounds contact the water.
- Step 6Allow the coffee to finish dripping. Once the bed of grounds is visible and dripping stops, remove the V60. Stir the brewed coffee to homogenize before serving.
Notes
- Use high-quality specialty coffee beans for best results. Recipe works well with various roast levels and origins.
- A faster pour rate (~10 g/s) is needed to allow time for all steps before the 1:45 mark.
- Large bubbles during bloom indicate proper degassing of fresh coffee.
- Stirring the finished brew ensures even flavor distribution.
- Water starts at 100 °C and cools naturally during the brew; no precise temperature control is required.