Fine Grind Spiral

DragonFly CT62 Misc pourover 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

What is 3/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:20 · total

Bloom 1 / 6
0:00

12s

Pour in a spiral to 50g.

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

18s

Stir vigorously. Let it bloom.

Fill briskly
Pour 3 / 6
0:30

30s

Pour in a spiral to 100g.

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

25s

Pour in a spiral to 200g.

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

55s

Tap the side to knock grounds off the wall.
Done 6 / 6
2:20

Finish when the coffee stops dripping.

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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