Matt Perger won the 2012 World Brewers Cup with a deceptively simple V60 built around an unusually fine grind. Over 12g of finely ground coffee (1:16.7, 200g at 97°C), bloom with 50g and stir 'like a bandit', then add 50g and 100g in outward spirals from the center. A firm tap levels the bed so the whole surface drains evenly at once — no Rao spin needed. Perger grinds fine on purpose: coarse particles hide most of their surface area and brew unevenly. The result is bright, clean and sweet in about 2:20.
| Time | Pour | Note | % |
|---|---|---|---|
| 0:00-0:30 | 50ml | BloomPour 50g for bloom and stir vigorously. Wait 30 seconds. | 25% |
| 0:30-1:00 | 50ml | 2nd PourPour 50g in an outward spiral. Wait 30 seconds. | 50% |
| 1:00-1:20 | 100ml | 3rd PourPour remaining 100g using the same outward spiral. | 100% |
| 1:20-2:00 | - | DrawdownWait for complete drawdown. Total ~2:20. | 100% |