17:1 ratio 20g of coffee 340g of water 1. BLOOM 3x coffee weight 20 x 3 = 60g water Agitate either through stirring with a spoon or swirling the brewer Wait 45 sec 2. FIRST POUR Pour up to 210g Try to pour as high as possible while avoiding a splashing sound and maintaining an even height Move the kettle in concentric circles to ensure agitation and even coverage Wait until the slurry has drained halfway before starting the next pour 3. SECOND POUR Pour to the final target brew weight of 340g Do a Rao Spin™ to ensure a flat bed and even extraction Wait for the slurry to fully drain and enjoy your coffee!

SCOTT’S RECIPE • Wet paper filter, add 20g coffee (Niche grind setting: 40) • Prewet grounds 60g water. Spin. Optionally, use spoon to gently dig into paper filter crevices as needed. Wait 45sec from initial pour, then • 2nd pour up to 210g and wait for slurry to drain about halfway, then • 3rd pour up to 340g (17:1 ratio). Gently spin. Allow to drain.

Genuinely love to see an esteemed coffee professional not using a scale that itself costs as much as a Bartza Encore

I was following your other technique with my V60 the whole summer as I started my coffee journey, 5 days ago I wanted to try the Kalita and you just uploaded a new technique with it. Amazing.

Hmm... interesting pairing using the Niche with a Baratza grinds bin.

The fact Rao has the same 12 euro scale as me is fantastic! 👌

Thanks for the update! I always enjoy the content you upload.

I love how much less serious this is than the og v60 tut

I collect all of your book. You are my first coffee teacher. 🙏🙏🙏🇲🇲🇲🇲 Myanmar

Asser from “The coffee chronicler” talks about the same mod which includes using a spreader and also drilling larger holes for faster flow rate on a kalita wave ...According to Asser stainless kalita are the slowest and takes 53 seconds for 500 ml to drain as supposed to 30 plus seconds in ceramic/ glass ....

The trend with pour over now is to maximize the sweets coffee and finding the balance between sweetness and acidity. Scott's recipe changes my conventional 1:15 method with a medium grind to 1:17 with a slightly finer grind. His method allows good, paced control on the slurry which is crucial with a finer grind. The swirl is still used as it evens the bed consistently. For those of you who may have been using my aforementioned technique - be prepared to play with your grinder with slightly finer settings. Do a taste comparison between one vs. the other. For me, depending on the beans, I find a ton more clarity, sweetness and a delicate finish with my cuppings BUT with a 1:15, with a slightly coarser grind - I find a bit less acidity, less sweetness but a bit more body. It's a welcome new recipe and technique in my arsenal. Thanks Scott.

Thank you for the update! Not really critically important, but I can’t help but be curious, since you mentioned it, as to why you’re not using the V60 as much?

I pick up the filter with the Hario V60 to help it drain faster after rinsing the filters. Otherwise, I notice there is some suction created from the water adhesion can slow down the drain.

it's cool, i'd love the analysis, that the important is the technique and it's very good tutorial, thank you

Thanks for the video! I'm just starting with the V60 and this is just what I needed!

Did you know: when Scott Rao does the Rao Spin, is just called The Spin

I cut some discs out of .4mm wire mesh that I bought on Amazon and fastened it to the bottom of my flat bottom drippers with a few tiny dabs of food grade silicon. 10 months later and they're all still firmly connected.

Good timing, I've just received a new brewer (Espro Bloom) and have been looking to improve my technique. Thanks Scott

2 concerns here that I've had to overcome and makes a big difference. 1) try wetting the filter with the hot kettle water. The metal housing is a huge heat sink and pulls temperature away from the brew. 2) putting the kettle back onto the base will heat it back up, making a more consistent brew temperature. I like your technique, I'll give it a swirl.

Monday's are much better with this kind of thing :)

Great video. I usually use the James Hoffman technique, which is not dissimilar. You do 2 pours, one up to about 60% of the water, then the next 40% in a second pour. James does one pour, but adapts the flow rate so that the first 60% take 30s to pour, and the next 40% also take 30s to pour. What would you say is the theoretical difference between your technique (2 pours, same flow rate), and his (1 pour, 2 flow rates)? Thanks!

So great to see this update. I like how simple your techniques are-but there's a lot of subtlety in your simplicity! I've been using your updated method for the past few months now (after using your original V60 method for years), and I always have huge bubbles both during the pre-wet and throughout brewing. Using a gooseneck kettle and trying to move in concentric circles. Any chance you could offer up some tips for a more even extraction?

Then it is confirmed, there is so much issue with the stainless steel version of Kalita Wave. You should replace it with the ceramic version. Coffee Chronicler said that the ceramic version gives much better result although not a portable device.

I feel stupid that I just realized why I always get that splashy sound when I pour a Chemex vs a v60. The Chemex especially with the square filters forces you to pour from much higher

Thanks Scott, gonna spin my Chemex now

Thank you for your update Scott! I love the explanations and details you layout! You ever bringing back the Q&A Coffee Podcast?

In other words.. you’re saying the kalita dripper has been poorly designed all along! 😆

Thank you...keeping us new COVID coffee-heads in mind.

That is a good hack I can use. Thank you for the tip.

Wow such even grind! It's amazing!

Is the grind size the same as any other technique (so let's say medium)? Cause the drowdown really looked slow to me but I've only worked with V60 so far

To prevent clogging with Kalita I generally like to do something like 10-20% bypass (i.e. don't pour all the water on to the brew, add some afterwards). This generally gives a cleaner brew too.

What would be the optimal grind size for comandante using your method?

What’s a recommended grind setting for the Baratza Forte?

That's an insane amount of fines. I'd probably throw my ghost burr grinder away if it did that.

thanks for the update!

love it, scott!

Awesome tip on the mesh! I'm curious, what, if anything you'd change for a larger amount of coffee, say 500g of water to 29g ground coffee?

If you were to scale up to two servings, around 600g total, would you still do 2 pours if possible? Or split the brew into additional pours of around ~150g each?

Awesome, really useful to get your input on the Kalita especially and thanks for the mesh tip. Have you experimented with covering the Kalita after final pour to retain heat in the slurry? I've been testing this out but haven't done a side-by-side comparison brew yet.

Hi Scott! I have been using your (now old) V60 technique for quite some time now. Thanks for this! Just a question, what would the difference be between the old method's single main pour, with this two pour method? What I found attractive to that single pour method was its ease of replication, and the fact that (correct me if I'm wrong) the water weight allows for a faster drawdown and finer grind.

I have always been curious about trying the Kalita with the decent pour over head, as the Kalita seems to offer the most consistency for pour overs, and the decent allows for so much control.

Thanks for updating Scott! I have been following your V60 method for some time now and it produces great coffee, but I'm wondering if you'd change the method you just outlined in this video if you were using a medium or dark roast? Would you change the 1:17 ratio to 1:16 or even 1:15 or would you use cooler water temps?

During the pre-wet process, when you're using the spoon to ensure that all the grounds are getting wet ... Are you digging the spoon right into coffee grounds and stirring it a bit? I'm new to coffee and trying to refine my technique :) Thanks for the great video!

Would really be interested to see you do an extraction analysis of the espro bloom brewer. It has a flat bottom and a built in micron mesh. It seems the big selling point is a

would be fun to hear what you see the key differences between the former and current versions - a fan of the former version - using it reliably for - ever - this one has wet and two pours rather than one. Pour is still constant height. It seems it's gone from 360 to 340 as well? is that coffee type specific? or your generic ratio now? THANK YOU

Hi Scott. What would be a good starting point grind size for a Comandante grinder?

Thank you very much!

Hi Scott, thanks for the video! Question: You mention that you do a 45 second bloom pour to pour, but your bloom starts at 1:35 and next pour starts at about 2:40 for a bloom of a minute and 5 seconds. Just curious if I’m missing something?

Excited to try your new method! I followed your instructions exactly but unfortunately my coffee came out burnt and not able to taste anything but a smokey/thick consistency. I've found a little success when I removed the v60 just before it was done pouring. Not sure if anyone else had the same results 🤷🏻‍♂️

Hi Scott, Thanks for the lovely video. I read earlier that the Kalita is not your go to coffee maker, curious to hear what is :)

Hello!! thanks for the update :) Was wondering what are your opinions on this method for a smaller volume? I find myself brewing a smaller cup in the morning, around 250ml. So at 17:1 that would be roughly 15g to 250ml. Would you still recommend doing two separate pours ? or do you think a single pour would be preferable. Thank you!

4 minute 50 secs for extraction? Isn't it little bit long??

Interesting using the screen at the bottom, I've noticed my rate drops significantly during the second half of the pour, so I bet mine is doing the same thing under the filter

What setting do you guys with Porlex Mini Hand Grinders use? How many clicks?

Hi Scott! After finishing the brew, do you stir the coffee? I read somewhere that there are less soluble at the top than at the bottom. Thanks!

When you use the Stag brewer, do you do a finer grind to maintain the same extraction time as the wave? Because it has more holes, it seems to brew very fast. I'm coming to the stag brewer from a chemex and still struggling to dial it in. Just curious if you alter anything in your brewing process here for the wave when using the stag. Thanks!

Hey Scott, I'm gonna try this for Chemex. What temperature did you have your kettle at when you did the pour ? I usually have mine at 208. Also, what grind setting do you recommend on a Baratza Virtuoso + ?

Scott- you said a 40 on the niche grinder, which from looking seems on the coarser side, do I understand that correctly? I have a baratza encore and am trying to use your technique as close as possible for starters Also, great video and thanks for making it

Can you scale down this recipe?

I usually fill up my kalita pretty full to keep the slurry temperature as high as possible, do you find it detrimental to fill the brewer completely?

Hi Scott, when I do the bloom phase the water goes down really fast, what am I missing? I am talking about the Hario coz I've seen your other vid as well

Thanks for the update. Did you already test the new ESPRO Bloom Filter? I would appreciate your comment on it. Thanks

Love the updates, can you tell me what water temperature you were using?

What different characteristics would using 2 VS 3 pours after the bloom have?

Did you wet the filter with cold water? Warm? Hot? Does the filter need to be wetted with good water too?

You said you're using a Niche Zero grinder, but it looks like a different grounds basket? Can I ask if there's some reason or is that just what you had at the time or something? (Or am I just incorrect?)

Thanks for the video. I've see other uploads and they are super useful. Actually I've been going though my Ethiopian bag of beans doing the same ratio, which suits those beans. The only difference is I pour 340 grams without the brewer sitting on top of a coffee vessel. This way I actually get 340 grams of final product. With the brewer sitting on top you get less final product. The weight of wet coffee grounds is a lot of weight. It seems like everyone does that, but it doesn't make sense to me. Try pouring your final product to a tarred vessel next time to see how much of the final coffee you actually get. I'll do my pour over tonight just like you did and will compare the difference.

What grind setting would recommend for a fellow ode with gen 1 burrs?

Hey Scott! Any idea what Comandante grind setting would work best for this method? Not sure if you've played around with it.

Thanks for this! Question: do you ever use the smaller, one cup Kalita? Does that give you acceptable results? Would you change anything about your technique for that size?

Thanks Scott for the helpful vid. Would your current recommendations for a Chemex brew differ greatly from this?

I found that with natural process coffee. This methode makes it overxtract with dry aftertaste. At least from my xperience. Maybe coz of the coffee roasted ?

Have you found a downside to fairly vigorous agitation at the time of blooming? Or do you simply find this method more consistent.

Thanks for the guide. Im new to pour over coffee and this is very helpful. I have brewed 3 cups based on this. I have one problem. I get a slightly sour taste in my cup. I follow the general 3 minute rule. I have fresh coffee that I grind with a burr grinder and I weigh it all out. What could the issue be?

I'm new to a V60 and was wondering if a ~3:30 brew time (same 20g/340ml used) with a V60, and 15 clicks on Timemore C2 sounds about right or am I pouring too fast? Or, maybe try finer grind before it tastes too dry/bitter? I know time shouldn't be a huge factor but it helps a new user dial it in a bit. Thanks!

did you use the rao perger water profile?

Is there any place where it is explained why having a vertical stream out of the spout is important? As well as splashless pouring height? Thanks a lot!) Great video, as always.)

Why not the smaller Kalita - 155 - with only 20 grams?

Have you heard of/tried the Bloom pourover by Espro? I switched to it from the Kalita with amazing results. Incredibly good extractions in 1:30, I have no idea how it works so quickly, but my cups have been the best of any device I've used. Curious to see your measurements of extractions if you got your hands on one! The bottom is completely flat so there's almost no opportunity for channeling or clogging.

As much anxiety as parts of this gave me, I can’t wait to try it. The only part I didn’t understand: why the pour height? I’ve always tried to pour from fairly low to reduce agitation.

The temperature is as in the previous technique - about 97-98 C°, right?

Anybody can recommend grind size on commandante? Also, any perspective on pros/cons of this method vs 4:6 method?

Has anyone tried to grind the coffee in the grinder with boiling water? 🤔

Interested to know, what scale is being used in the video?

I doubt Niche with its ground particle distribution profile, can deliver so high EY% without any astrigency. I can see also that your brew here, choked by the fines produced by this grinder.

Time between 1rst pour at 210 grs and 2nd pour at 340 grs ? After pouring to 340 grs, how long should it take so the water pass through the slurry ? Total brewing time ? Any feedback will be appreciated. Thanks.

Thanks for the video! Why don't you spin after the first pour?

4:30-ish pour (to draw down) time? That seems a bit slow to me (I aim for around 3:30-ish). What time do you aim for??

Is this 155 or 185?

Does anyone know approximately how many microns a 40 on the Niche translates to? Just curious! (Thanks in advance!)

which scale is that?

Interesting! Was that about a 4:40 brew time? That seems like quite a while for a 20g dose. Seems like I’ve always heard 3:15-3:45 was a good time for 20g. I usually do 1:15 or 1:16 ratios. Does that explain the longer brew time for you since you did a 1:17? Also do you normally use a timer? I couldn’t tell if that scale had a timer. I would have loved to try that coffee! Since you use the Niche do you use the slow bean feed technique or do you just load all the beans at once?

Any chance this will work out for a hario nel pot? Or is that just too different?

Having to modify the filter cone with a tea strainer surely indicates that this system is faulty? There are many different V60 brewers, maybe find one that doesn't need DIY to make it work?

I have had the same issues as you on the metal Kalita, but never on the sandstone Kalita. Any thoughts to why that is?

scott could you provide timing for this? at what times did you do the pours? since letting the slurry drain half way could be subjective to peoples different perspectives

Just a quick question; that’s a WAVE 155, is it?

Anyone trying this on Kinu grinder, what settings do yo use? Grind size looks extremely fine on the video. It should be around 2:0:0 or even finer. I tried at 2:9:0, but I have big chunks in the coffee on the video looks much finer.

i guess i gotta grab me a mesh filter now!