V60 01 V60
Fine Grind Spiral
by Matt Perger
WBC champion Matt Perger's V60 method: fine grind, aggressive bloom stir, and outward spiral pours.
Parameters
- 12 g
- Coffee
- 200 g
- Water
- 1:16.7
- Ratio
- 97 °C
- Temp
- 3 fine
- Grind
- 2:20
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Bloom with 50g. Stir aggressively.
To 50g 8s Slow -
0:30 02Pour
Pour in outward spiral to 100g.
To 100g 12s Circular -
1:00 03Pour
Pour in outward spiral to 200g, finishing around edges. Tap to level.
To 200g 15s Circular -
2:20 04Done
Brew complete. Target ~2:20.
Notes
Original source
Recipe by Matt Perger, published at baristahustle.com.
More V60 01 recipes
See all V60 01 recipes →- 01 Kyoto byKurasu Kurasu Kyoto's house V60 recipe. A fast, efficient brew with lower temperature for sweetness and clarity. Ratio 1:15.4 Time 2:10
- 02 Concentrate byHeart Coffee Roasters Strong 1:10 concentrate on the small V60-01. Dilute with hot water or ice. Ratio 1:10 Time 2:00
- 03 Dark Roast byHario Low temperature V60-01 recipe for dark roasts. Gentle technique for a single clean cup. Ratio 1:15 Time 2:30
- 04 Four Small Pours byJames Hoffmann A Better 1 Cup V60 technique by James Hoffmann. Multiple small pours for even extraction on the smaller V60 01 dripper. Ratio 1:16.7 Time 3:00
- 05 Japanese Iced byHario Single-cup Japanese iced coffee in the V60-01. Fine grind with boiling water brews at double strength over 130g of ice. The small V60-01 is perfect for personal-sized iced coffee. Ratio 1:10 Time 2:00
More by Matt Perger
View all recipes by Matt Perger →Other V60 models
View all V60 models →Learn 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.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.