How Does the Rao Spin Work in Pour-Over Coffee?

The Rao Spin is a pour-over pouring technique created by Scott Rao, a figure in the coffee industry known as a roaster, barista and author. The word spin refers to rotating or shaking the dripper. The method looks bold rather than gentle, and its purpose is to settle the coffee bed and keep the flow consistent during brewing.

Scott Rao wrote widely read titles including The Coffee Roaster's Companion, Espresso Extraction: Measurement and Mastery and Everything but Espresso. The technique involves pouring, then gripping the dripper and giving it a controlled shake or rotation to level the grounds. Flow control through how the dripper is held shapes the final extraction.

Among the many pouring methods in pour-over coffee, there is one technique that looks rather bold and unrestrained—the Rao Spin, created by coffee industry celebrity Scott Rao. This multi-talented figure—roaster, barista, and author—is highly acclaimed in the industry for his books such as "The Coffee Roaster's Companion," "Espresso Extraction: Measurement and Mastery," and "Everything but Espresso." The word Spin in Rao Spin means to rotate or shake, so Front Street Coffee habitually calls it the Rao-style shaking method. This article will introduce the origins and characteristics of this brewing method, break down its pouring steps in detail, and discuss the principle behind gripping the dripper to control the flow rate.

There are many different ways to pour water when brewing coffee, but not every one of them is as gentle and refined as one might imagine. The Rao Spin, which we will introduce this time, is a brewing technique that appears somewhat rough and unrestrained visually.

What Is the Rao Spin?

The Rao Spin originates from a brewing method shared by a well-known figure in the coffee industry. Rao is the name of this master, whose full name is Scott Rao. The word Spin carries the meaning of rotation and shaking, so Front Street Coffee prefers to call it the Rao-style shaking method.

Perhaps many people are not very familiar with Scott Rao himself, but the coffee books he has written are quite influential. For example, "The Coffee Roaster's Companion," "Espresso Extraction: Measurement and Mastery," and "Everything but Espresso" all came from his pen. Switching between multiple roles as a roaster, barista, and author, he is often jokingly described as: a barista who cannot write books cannot be a good roaster.

The above content is compiled by CoffeeHunters, a coffee news website.