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V60 01

Fine Grind Spiral

V60 01 V60 by Matt Perger

World Barista Champion Matt Perger's V60 method, documented by Barista Hustle, pairs a fine grind with a forceful bloom stir and outward spiral pours. It targets high, even extraction and a vivid cup without sacrificing clarity.

1:16.7 Ratio
2:20 Total
12g Dose
97°C Temp
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Parameters

12 g
Coffee
200 g
Water
1:16.7
Ratio
97 °C
Temp
3 fine
Grind
2:20
Total
~200 ml
Yield
Grind · 3/10 · fine
FINE COARSE

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Method

2:20 · total
  1. Bloom 1 / 6
    0:00
    12s

    Pour 50g in a spiral.

    +50g→ 50g Spiral 6.3g/s 8s 97°C
  2. Swirl 2 / 6
    0:12
    18s

    Stir vigorously. Let it bloom.

    5s
  3. Pour 3 / 6
    0:30
    30s

    Pour in a spiral to 100g.

    +50g→ 100g Spiral 6.3g/s 8s
  4. Pour 4 / 6
    1:00
    25s

    Finish in a spiral to 200g.

    +100g→ 200g Spiral 6.3g/s 16s
  5. Swirl 5 / 6
    1:25
    55s

    Tap the side to knock grounds off the wall.

    5s
  6. Done 6 / 6
    2:20

    Drawdown complete.

Notes

Stir the bloom decisively to eliminate dry pockets, then pour spirals from the center toward the edge without directing water onto the paper. A stalled drawdown signals that the grind is too fine or agitation too strong.

Original source

Recipe by Matt Perger, published at baristahustle.com.

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V60 02

Fast Extraction

1:16.7 Ratio
12g Coffee
200g Water
2:20 Total

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