Matt Perger — V60 (WBrC 2012)
Fine grind, hard bloom stir, and a short brew from Matt Perger’s 2012 World Brewers Cup routine.
- Coffee
- 12 g
- Water
- 200 g
- Temperature
- 97 °C
- Brew time
- 2:20
- Ratio
- 1:16.7
- Grind size
- fine (table salt)
Brew steps
5 steps- 01Starts at 0:00
Bloom
Pour 50 g for the bloom and stir “like a bandit”.
- 02Starts at 0:30
Second pour
Wait 30 seconds and pour 50 g of water in an outward spiral (start in the center and spiral out). Finish the pour around the edges to wash any grinds back down. There should be no dry grounds above the water level.
- 03Starts at 1:00
Final pour
After another 30 seconds, pour 100 g using the same outward pouring technique.
- 04
Tap
For a level bed, tap the brewer by picking it up and setting it down again with a solid tap, once.
- 05Starts at 2:20
Finish
The coffee should be ready to drink in another 1 minute and 20 seconds. Total brew time: 2:20.
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