Scott Rao V60 One-Shot Pour

Scott Rao's simplified V60 technique using a single continuous pour for consistent extraction and reduced channeling risk.

BeanEthiopia Yirgacheffe Washed
Roastlight
MethodPour-over
Water Temp93°C
Coffee Dose22g
Total Water360ml
Total Time210s

Flavor Profile

sweetness
4
aroma
4
body
3
acidity
5
bitterness
2

Step-by-Step

  1. Blooming (45s) · 60g
    Evenly saturate the coffee grounds to release CO₂ and activate flavor compounds.
  2. Main Extraction (165s) · 300g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.

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Recipe guide for the perfect harmony of coffee...