Brew Calculator
Championship Recipes
Rinse & prep
Rinse paper filter with hot water, discard. Add coffee at a coarse grind, level the bed. No pre-wetting bloom — Kasuya goes straight into timed pours.
Flavor phase — pours 1 & 2
The first 40% of total water controls flavor. Smaller pour 1 = sweeter. Larger pour 1 = more acidity. Let the bed drain nearly completely between pours.
0:00 and 0:45
Strength phase — pours 3, 4 & 5
The remaining 60% of water controls strength and body. The concentration resets each drain, extracting cleanly across three final equal pours.
1:30 / 2:15 / 3:00 → drawdown by 3:30
Sweetness dial
Want sweeter? Make pour 1 smaller (e.g. 40g) and pour 2 larger. Want more acidity? Invert it. This flexible 4:6 framework won Kasuya the 2016 World Brewers Cup.
Pour-by-pour brew table
20g coffee · 320g water
| # | Pour | Cumulative | At | Notes |
|---|---|---|---|---|
| Total: 320g · Drawdown ~3:30 | ||||
Rinse & prep
Rinse filter thoroughly with boiling water to preheat the dripper. Add coffee at a medium-fine grind (like coarse table salt). Shake gently to level.
Bloom — swirl immediately
Pour 2× coffee weight in boiling water, then immediately give the dripper a gentle swirl. The swirl eliminates dry pockets without agitating fines.
0:00 → wait until 0:45
Single continuous main pour
Pour all remaining water in one steady uninterrupted spiral, no pulses. Gentle and consistent. The high thermal mass of boiling water keeps slurry temperature stable throughout.
0:45 → finish by 1:30
Final swirl & drain
One final swirl to wash grounds off the filter walls and flatten the bed, then let drain completely.
~1:30 → drawdown by 3:30
On boiling water
Slurry temperature drops 10–15°C on contact — starting at 100°C means you brew at ~85–90°C. Never skip the filter rinse to pre-warm the dripper.
Pour-by-pour brew table
20g coffee · 320g water
| # | Pour | Cumulative | At | Notes |
|---|---|---|---|---|
| Total: 320g · Drawdown ~3:30 | ||||
Rinse & prep
Rinse filter, discard. Add coffee at a medium-fine grind. Level the bed. Rao's philosophy: minimize all variables from the first step.
Excavated bloom
Pour bloom water, then immediately stir and physically dig into the grounds with a spoon — the "excavated bloom." Goal: 100% saturation, zero dry clumps. This is the defining Rao technique.
0:00 → wait 30–45 seconds
Single continuous pour
Pour all remaining water in one uninterrupted stream — vertical, non-turbulent, aimed at center, spiraling outward slowly. Consistency over the full pour duration is everything.
0:30 → finish by 1:30
The Rao Spin
A sharp, confident swirl immediately after pouring. Washes grounds off the filter walls and flattens the bed for uniform extraction to the last drop.
~1:30 → drawdown by ~3:00
Best for funky naturals
Reliably hits 22–24% extraction yield. Excels with natural-process and anaerobic coffees. The continuous pour rewards a steady, unhurried hand.
Pour-by-pour brew table
20g coffee · 320g water
| # | Pour | Cumulative | At | Notes |
|---|---|---|---|---|
| Total: 320g · Drawdown ~3:00 | ||||
Use a metal V60 — rinse & prep
Winton uses a metal Hario V60 for heat retention across all five pours. Rinse with boiling water to preheat. Add coffee at a very coarse grind — similar to French press. Level the bed.
Five equal pours — no bloom
Pour all five batches in slow concentric spirals from center outward. No separate bloom. Wait for the bed to drain nearly completely before each subsequent pour — this resets the concentration gradient each time, producing clarity without bitterness.
0:00 / 0:45 / 1:30 / 2:15 / 3:00
Final drawdown
The result: a remarkably bright, clear cup with low perceived acidity. Patient pours prevent channeling and produce exceptional clarity.
Full drawdown by 3:30
2021 World Brewers Cup — gold
The five equal pours with near-full drainage between each is the structural insight that won Winton gold. Each drain-and-reset extracts efficiently without over-extraction.
Pour-by-pour brew table
20g coffee · 320g water
| # | Pour | Cumulative | At | Notes |
|---|---|---|---|---|
| Total: 320g · Drawdown ~3:30 | ||||