Fast Extraction

V60 02 V60 by Matt Perger

Matt Perger's V60 method, from the 2012 World Brewers Cup champion and Barista Hustle founder, combines a low dose, fine grind, stirred bloom, and 2 count pours to pursue high extraction with clean flavor separation.

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

Bloom 1 / 6
0:00

14s

Pour in a spiral to 50g.

+50g→ 50g Spiral 5g/s 10s 97°C
Swirl 2 / 6
0:14

16s

Stir vigorously until every ground is wet. Let it bloom.

Fill briskly
Pour 3 / 6
0:30

30s

Pour in a spiral to 100g.

+50g→ 100g Spiral 5g/s 10s
Pour 4 / 6
1:00

25s

Pour in a spiral to 200g.

+100g→ 200g Spiral 5g/s 20s
Prepare 5 / 6
1:25

55s

Lift the brewer once, then set it down firmly to settle the bed.
Done 6 / 6
2:20

Finish when the coffee stops dripping.

Notes

Use the bloom stir to reach the bottom and edges without tearing the filter, then settle the slurry before continuing. Target about 2:20 total; if the fine grind stalls or leaves a drying finish, coarsen incrementally rather than weakening the agitation.

Original source

Recipe by Matt Perger, published at baristahustle.com.

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