Pourover by Scott Rao
Ingredients
Use 340g of water.
Grind
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Grind size:
Steps
- 0 - 45s: Pour the bloom with 60g of water. Give it a spin.
- 45s: Pour again until you've poured 210g of water
- When half of the water has drained: Pour again until you've poured a final total of 340g
Notes
This is a recipe simplified from Scott Rao's video 'Updated manual pourover technique!.'
It uses a ratio of 20g coffee to 340g water (1 to 17).