Fine Grind Spiral
WBC champion Matt Perger's V60 method: fine grind, aggressive bloom stir, and outward spiral pours.
- Citric
- Fruity
- Light-bodied
- Light roast
- Quick
- Beginner
- Total
- 2:20
- Ratio
- 1:16.7
- Coffee
- 12 g
- Temp
- 97 °C
The Fine Grind Spiral recipe by Matt Perger for the V60 01 uses 12 g of coffee and 200 g of water (1:16.7 ratio), at 97°C, with a target brew time of 2:20.
Parameters
- 12 g
- Coffee
- 200 g
- Water
- 1:16.7
- Ratio
- 97 °C
- Temp
- 3 fine
- Grind
- 2:20
- Total
- 1
- Servings
Method
-
0:00Bloom
Bloom with 50g. Stir aggressively.
+50g 8s Slow -
0:30Pour
Pour in outward spiral to 100g.
+100g 12s Circular -
1:00Pour
Pour in outward spiral to 200g, finishing around edges. Tap to level.
+200g 15s Circular -
2:20Done
Brew complete. Target ~2:20.
Notes
More V60 01 recipes
-
Kyoto
1:15.4by Kurasu
- Floral
- Citric
Total 2:10 Temp 91°C -
Concentrate
1:10by Heart Coffee Roasters
- Sweet
- Chocolate
Total 2:00 Temp 95°C -
Dark Roast
1:15by Hario
- Chocolate
- Caramel
Total 2:30 Temp 88°C -
Four Small Pours
1:16.7by James Hoffmann
- Balanced
- Sweet
Total 3:00 Temp 100°C -
Japanese Iced
1:10by Hario
- Citric
- Fruity
Total 2:00 Temp 100°C
Other V60 methods
More by Matt Perger
Original source
Recipe by Matt Perger, published at baristahustle.com.
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100g
+50g Add water