Scott Rao Pour Over
A high-agitation pour over approach associated with the Rao spin: bloom, excavate or stir, one main pour, and swirl to level the bed.
Brew spec
- Method
- Pour over
- Cup type
- Filter coffee
- Coffee
- 22 g
- Water
- 360 g
- Temperature
- —
- Ratio
- 1:16.4
- Grind size
- Medium-fine
- Brew time
- 3:00-4:00
- Pours
- 2
Grind converter
Medium-fine · ~600 µmGrinds ~0–1090 µm
Recommended setting
23
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant follows Scott Rao's timed pours with water targets and spoken prompts.
Current phase
Setup
22 g coffee · 360 g water
Rinse the filter, add 22 g, and tare the scale.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 22 g coffee
- 360 g water
How to brew
- 1
Bloom 22 g coffee with about 66 g water and stir to wet the bed.
- 2
Pour to 360 g in one controlled pour.
- 3
Swirl the brewer to flatten the bed and reduce grounds on the wall.