Fine Grind Spiral
Open in appWBC champion Matt Perger's V60 method: fine grind, aggressive bloom stir, and outward spiral pours.
Free iOS No signup 1000 recipes by 124 baristas
Parameters
- 12 g
- Coffee
- 200 g
- Water
- 1:16.7
- Ratio
- 97 °C
- Temp
- 3 fine
- Grind
- 2:20
- Total
- ~200 ml
- Yield
Method
2:20 · total-
Bloom 1 / 40:00
Bloom with 50g. Stir aggressively.
+50g→ 50g Spiral 8s -
Pour 2 / 40:30
Pour in outward spiral to 100g.
+50g→ 100g Spiral 12s -
Pour 3 / 41:00
Pour in outward spiral to 200g, finishing around edges. Tap to level.
+100g→ 200g Spiral 15s -
Done 4 / 42:20
Brew complete. Target ~2:20.
Notes
Original source
Recipe by Matt Perger, published at baristahustle.com.
More V60 01 recipes
See all V60 01 recipesCoarse & Slow
by aoma coffee
1 · 3 · 9
by Doha Coffee
1 · 5 · 5
by Doha Coffee
Kyoto
by Kurasu
Concentrate
by Heart Coffee Roasters
More by Matt Perger
View all recipes by Matt PergerOther V60 models
View all V60 modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.