Fast Extraction
Open in appMatt Perger's V60 technique: low dose, fine grind, stir during bloom, two-pour method for high extraction and clarity.
Free iOS No signup 1000 recipes by 124 baristas
Parameters
- 12 g
- Coffee
- 200 g
- Water
- 1:16.7
- Ratio
- 97 °C
- Temp
- 4 medium-fine
- Grind
- 2:20
- Total
- ~200 ml
- Yield
Method
2:20 · total-
Bloom 1 / 40:00
Pour 50g. Stir gently to wet all grounds.
+50g→ 50g Spiral 10s -
Pour 2 / 40:30
Pour to 100g in circles.
+50g→ 100g Spiral 10s -
Pour 3 / 41:00
Pour to 200g in circles.
+100g→ 200g Spiral 15s -
Done 4 / 42:20
Brew complete. Target ~2:20.
Notes
Original source
Recipe by Matt Perger, published at baristahustle.com.
More V60 02 recipes
See all V60 02 recipesFive Equal Pours
by Nicole Battefeld-Montgomery
Single Circular Pour
by Blue Bottle Coffee
Constant Spirals
by Counter Culture Coffee
1 · 3 · 9
by Doha Coffee
1 · 5 · 5
by Doha Coffee
More by Matt Perger
View all recipes by Matt PergerOther V60 models
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.