V60 / matt-perger-v60

Matt Perger V60

Matt Perger's high-extraction V60 method from his 2013 championship work. Notable for aggressively stirring the bloom and grinding finer than typical pour-over recipes. Targets ~20.8% extraction.

  • light-roast
  • competition
  • advanced
dose12g
water200ml
ratio1:16.7
temperature97°C
grindmedium-fine
wait1m

pour phases

200g accounted for across 3 phases.

Why pour style changes taste
  1. 01

    Bloom

    Pour then stir vigorously in a cross-pattern to maximize saturation

    50g30s
  2. 02

    Second Pour

    • spiral

    Spiral pour

    50g30s
  3. 03

    Final Pour

    • spiral
    • swirl

    Spiral pour. When water drains halfway, tap/swirl to flatten bed ("Rao spin")

    100gdraw down
sourceMatt PergerWorld Brewers Cup 2013
Source

V60 / matt-perger-v60

Matt Perger V60

Matt Perger 来自 2013 年世界手冲大赛的高萃取率 V60 技法。特点是大胆地 搅拌闷蒸，研磨度比典型手冲配方更细。目标萃取率约 20.8%。

  • light-roast
  • competition
  • advanced
粉量12g
水量200ml
粉水比1:16.7
水温97°C
研磨度medium-fine
等待1m

注水阶段

200g 水量，共 3 个阶段。

注水方式为什么会改变风味
  1. 01

    闷蒸

    注水后十字交叉用力搅拌，最大化浸润

    50g30s
  2. 02

    第二段注水

    • 绕圈

    绕圈注水

    50g30s
  3. 03

    最后一段注水

    • 绕圈
    • 摇晃

    绕圈注水。水位降至一半时，轻敲并旋转使粉床平整（"Rao Spin"）

    100g滴滤