Some stories are worth revisiting.

Our blog series, HARIO Then & Now, looks back at stories, ideas and perspectives from HARIO’s past, bringing them into a new light today.

For our second story, we return to the archives of HARIOLOGY, a special zine we published in 2021 to celebrate HARIO’s 100th anniversary.

This time, we revisit our conversation with Scott Rao—coffee consultant, author of The Professional Barista’s Handbook and The Coffee Roaster’s Companion, and co-founder of Prodigal Coffee in Boulder, Colorado in the States. Melburnians may already have tasted Prodigal’s exceptional offerings during his popular pop-ups at Calēre Coffee in Fitzroy.

From his hands-on approach to brewing to his preference for the plastic V60, Scott shares what makes the V60 stand out among pour over brewers.

Meet Scott Rao

Editor’s Note: This interview originally appeared in HARIOLOGY (2021). All experience details and timelines reflect the time of publication.

Q1. HOW LONG HAVE YOU WORKED IN THE COFFEE INDUSTRY?

I’ve been in coffee for 27 years.

Q2. WHY DO YOU LOVE THE V60?

I enjoy the interaction with the V60. One can make a fine batch brew or Kalita, but the V60 is more dynamic, lending itself to a more manual interaction – such as spinning or stirring. I generally prefer the flavour from the V60 over other pour over brewers.

For Scott, the V60 is more than a brewing tool. Its design allows for hands-on control, from pouring to spinning and stirring.

His preference for the plastic V60 comes down to one key factor: heat retention.

→ Shop V60 Drippers

Brew Scott’s V60 Recipe

[ WHAT YOU’LL NEED ]

  • Dripper: V60 Plastic Dripper

  • Coffee: 20g

  • Water: 330mL at 97°C

  • Total brew time: 4:00–4:30

[ BREWING STEPS ]

  1. Prepare the Coffee
    Grind your coffee fresh and add it to the V60. Use your finger to create a small "bird's nest" in the grounds.

  2. Bloom | 0:00
    Pour 60mL of water, then immediately spin the dripper aggressively to saturate the grounds.

  3. Second Pour | 0:40
    After 40 seconds, continue pouring until you reach a total of 200mL. Give the dripper a very gentle spin (less than one second), just enough to fill the ribbed channels.

  4. Final Pour | When 70% Drained
    Wait until the slurry has drained by approximately 70%, then pour until you reach 330mL. Finish with another very gentle spin.

  5. Pouring Technique
    Keep the kettle low and the stream steady, pouring slowly with a nearly vertical flow. Move the kettle around to distribute water evenly across the coffee bed.

  6. Finish | 4:00–4:30
    The total brew time will typically be 4:00–4:30 minutes, with extraction levels varying between 22% and 24.5%, depending on your grinder, coffee variety and roast level.

Total brew time: 4:00–4:30 | 330mL

Then & Now

For Scott, what sets the V60 apart is the ability to interact directly with the brewing process.

From spinning and stirring to controlling the pour, his approach highlights how small adjustments can shape the final cup.

His preference for the plastic V60 highlights the importance he places on heat retention when brewing.

Looking back at Scott’s perspective offers another way to appreciate the V60: a simple brewer that gives coffee lovers the freedom to explore and refine their technique.

→ Shop V60 Drippers

Scott continues to share his knowledge of coffee through consulting, education and his published books.

To explore more of his work, visit Scott Rao's official website.

Next in HARIO Then & Now...

Another coffee professional, another perspective on the V60.

Stay tuned for the next chapter of HARIO Then & Now!

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