Rao Spin Pour Over

Method

1. Add 22 g coffee to a rinsed V60. Shake to level.
2. Bloom with 66 g water (3× dose), then stir aggressively for 10 s to wet every particle.
3. At 0:45, pour continuously to 360 g in a slow spiral, finishing by 1:45.
4. Immediately give the brewer a quick spin (the 'Rao spin') to flatten the bed and settle fines.
5. Drawdown should finish between 2:45 and 3:15.

Aggressive bloom agitation plus a final spin produce a flat bed and very even extraction. Slightly tighter ratio than the Hoffmann method for a bit more body.

Designed for

Aims for: sweet, balanced, clean, red fruit

Beans that suit this recipe

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