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biker
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Posted Tue Sep 10, 2013, 8:47am
Subject: Matt Perger Pour Over Method
 

Try as I might, my attempts to brew coffee using Matt Perger's pour over technique have been disappointing. In a nut-shell, his recipe is:

grind 12 grams coffee (In answer to a question asked by a Vimeo viewer, Matt said: "just regular drip grind")
pour over 200 grams 106 degree water as follows:
0 minutes - 50 grams (then stir)
30 seconds - 50 grams
60 seconds - 100 grams

Matt's brew cycle takes 2 minutes and 20 seconds.

In Matt's video, water is well above the the ground coffee level at both 30 & 60 seconds. With a drip-grind, not only is the cycle much shorter, but at both the 30 and 60 seconds marks there is no water above the coffee grounds. The water flows so fast there is hardly time to stir the initial pour. I can slow it down to 2 min. & 20 sec. by using an espresso grind, but the cup falls short of my expectations.

Is there anybody who has had success with Matt Perger's method that can help me do the same?

                                                                Matt Perger Pour Over video: https://www.youtube.com/watch?v=MPDfn--vxK8
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squaremile
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Posted Tue Sep 10, 2013, 9:19am
Subject: Re: Matt Perger Pour Over Method
 

I have had little success getting a nice tasting cup with a TDS% that high from a pour over method, especially one that is over in 2:20. Perger grinds that coffee ultra-fine in the video (you can even see the clumps), which is how he gets the strength up that much with his method, and how he can have the water drain that slow. My guess is that the cup in the video doesnt taste very good either.
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MWJB
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Posted Tue Sep 10, 2013, 1:44pm
Subject: Re: Matt Perger Pour Over Method
 

Biker, the time may vary due to grind, fines etc. Maybe aim for "close" with the time and 172g beverage out at 1.4%TDS
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UGEN
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Posted Wed Sep 11, 2013, 12:51am
Subject: Re: Matt Perger Pour Over Method
 

I have been trying to perfect my Hario V60 method over the past week having been brewing aeropress for the past 6 months. I can't seem to get mine right either! I have tried his technique with no success! The cup was quite bitter and not sweet or juicy at all. I have since tried sticking with that same pour time over 2.30min with 12g of coffee and 200ml of water but adjusting the grind courser to try and extract more from the cup but it tastes under extracted with a slight bitterness still? Could the water temp of 97 degrees be too high? Could that be what's causing the bitterness also?

I'm puzzled trying to get the V60 right. I'm making multiple coffees a day trying to solve the problem!
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Happiest
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Posted Wed Sep 11, 2013, 5:03am
Subject: Re: Matt Perger Pour Over Method
 

I'd like to see this being done in a retail setting..
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sgnoobie
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Posted Wed Sep 11, 2013, 5:06am
Subject: Re: Matt Perger Pour Over Method
 

Forget Matt's method....Overall I've found the traditional pulse pour in the center to outer ring works best with the beans I've used. Using a 02, I'm doing a 3min extraction - 50g bloom, and 4x75g pulses to yield 350g total.

What grinder are you guys using?
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Happiest
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Posted Wed Sep 11, 2013, 5:31am
Subject: Re: Matt Perger Pour Over Method
 

Matt does a counter clockwise pour, no wonder....

.I'm using a vario-w, set at #8k, with 18.5g and 318g water for a 1:17 ratio
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MWJB
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Posted Wed Sep 11, 2013, 9:51am
Subject: Re: Matt Perger Pour Over Method
 

Never tried this method before (as per the video), but gave it a crack this morning (was then dragged away from home, will try again at the weekend).

Rocky set to "11" (or is it "10.5", this is just where the grinder was set).

Total brew time took 3:00 to realise 172g in the cup. Too fine, 1.57TDS, 23% yield.

Quite oily on top, probably from the high strike temp, needs a good stir, but typical "espresso" grind looks to be too fine.

Obviously, it was "over", but there was still sweetness in the cup. I'll give it a few more goes.

Perger's counter clockwise pour...coreolis effect, he is in the Southern hemisphere? ;-)
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UGEN
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Joined: 7 Aug 2013
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Posted Wed Sep 11, 2013, 2:08pm
Subject: Re: Matt Perger Pour Over Method
 

I'm using a Baratza Preciso! Currently on a grind of 18D. I have been pulse pouring too. 30g bloom for until 0.30 then slowly adding water pouring circular from the center put and keeping the bed low. I have been finishing my
Pours at about 2.30 for 12g of coffee but they taste bitter to me. And I don't think the grind is too fine as the water does drain through quite quickly and I wouldn't want to extend my time much longer than 2.30 as then the bed would run dry in between pours. Coarsening up the grind and the flow rate would be alot faster
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MWJB
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Joined: 1 Jun 2013
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Grinder: Rocky, Lido, Porlex, Hario...
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Posted Thu Sep 12, 2013, 12:29am
Subject: Re: Matt Perger Pour Over Method
 

UGEN Said:

I'm using a Baratza Preciso! Currently on a grind of 18D. I have been pulse pouring too. 30g bloom for until 0.30 then slowly adding water pouring circular from the center put and keeping the bed low. I have been finishing my
Pours at about 2.30 for 12g of coffee but they taste bitter to me. And I don't think the grind is too fine as the water does drain through quite quickly and I wouldn't want to extend my time much longer than 2.30 as then the bed would run dry in between pours. Coarsening up the grind and the flow rate would be alot faster

Posted September 11, 2013 link

Possibly, an aspect that is notable in Matt Perger's techinique, is the 25%/25%/50% pulses of brew water. More frequent, smaller pulses may well see you overextract (unless very coarse), due to more sustained & aggressive extraction, for the same brew ratio.
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