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
2:20 · total-
Bloom 1 / 40:00+50g add
To
50g
8s SlowBloom with 50g. Stir aggressively.
-
Pour 2 / 40:30+50g add
To
100g
12s CircularPour in outward spiral to 100g.
-
Pour 3 / 41:00+100g add
To
200g
15s CircularPour in outward spiral to 200g, finishing around edges. Tap to level.
-
Done 4 / 42:20
Brew complete. Target ~2:20.
Notes
Original source
Recipe by Matt Perger, published at baristahustle.com.
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View all V60 modelsLearn 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.