Fast Extraction
Matt Perger's V60 technique: low dose, fine grind, stir during bloom, two-pour method for high extraction and clarity.
- Citric
- Fruity
- Light-bodied
- Light roast
- Quick
- Beginner
- Total
- 2:20
- Ratio
- 1:16.7
- Coffee
- 12 g
- Temp
- 97 °C
The Fast Extraction recipe by Matt Perger for the V60 02 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
- 4 medium fine
- Grind
- 2:20
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 50g. Stir gently to wet all grounds.
+50g 10s Slow -
0:30Pour
Pour to 100g in circles.
+100g 10s Circular -
1:00Pour
Pour to 200g in circles.
+200g 15s Circular -
2:20Done
Brew complete. Target ~2:20.
Notes
More V60 02 recipes
-
Five Equal Pours
1:16.7by Nicole Battefeld-Montgomery
- Balanced
- Sweet
Total 3:15 Temp 95°C -
Single Circular Pour
1:16.7by Blue Bottle Coffee
- Balanced
- Sweet
Total 3:00 Temp 96°C -
Constant Spirals
1:16.7by Counter Culture Coffee
- Balanced
- Sweet
Total 3:45 Temp 93°C -
Jonathan Gagné
1:17by Jonathan Gagné
- Sweet
- Balanced
Total 4:30 Temp 100°C -
Official
1:15by George Howell
- Floral
- Fruity
Total 3:30 Temp 96°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