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Matt Perger Pour Over Method
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UGEN
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Joined: 7 Aug 2013
Posts: 22
Location: Aus
Expertise: I live coffee

Posted Sun Sep 15, 2013, 1:24am
Subject: Re: Matt Perger Pour Over Method
 

IMAWriter Said:

Mitchell, are you brewing at a water temperature around 93-94c?
That's generally where I do, though some will go a wee bit higher!
On the other hand, Aeropress folks sometimes brew down in the 87c area

Posted September 14, 2013 link

Yea I usually brew at 92 but I have tried at 94 and 97 degrees also! I squally brew my aeropress around 92 also!

MWJB Said:

I calculate that in Perger's cup in the video posted, his final beverage is somewhere around 172g, 180g could be ball park yield at a slightly lower TDS though. I have been simultaneously weighing water added & beverage out...I guess most folk will just weigh water added, which will work too if you stick to 200g.

FWIW my grind for the 20% yield is like granulated white sugar, coarser than caster sugar & table salt, not as coarse as chunky sea salt.

Posted September 14, 2013 link

I just did another v60 then. 200ml of water @ 92 degrees with 12g of coffee.

25g bloom until 30 seconds
Then slowly pour the remainder keepin the bed low but not dry!
Finishing at 2:35

This is a photo of the coffee grind size
Click Here (farm3.staticflickr.com)
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MWJB
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Joined: 1 Jun 2013
Posts: 188
Location: UK
Expertise: I like coffee

Grinder: Rocky, Lido, Porlex, Hario...
Drip: Not enough room to list...
Posted Sun Sep 15, 2013, 9:30am
Subject: Re: Matt Perger Pour Over Method
 

Tightened up the grind a couple of notches but changed beans - 1.32%TDS & 20.3% yield. Sweet & balanced, acidity is a little muted as end of a bag roasted in August, but delicious.
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UGEN
Senior Member


Joined: 7 Aug 2013
Posts: 22
Location: Aus
Expertise: I live coffee

Posted Wed Sep 18, 2013, 8:58pm
Subject: Re: Matt Perger Pour Over Method
 

I think I'm giving up on the v60 and moving back to the aeropress haha
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IMAWriter
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IMAWriter
Joined: 4 Jul 2002
Posts: 5,890
Location: Brentwood, TN
Expertise: I live coffee

Espresso: Bezzera Strega
Grinder: Forte, OE Pharos,...
Vac Pot: Adcraft SS, Yama 8 cup
Drip: Brazen, Kalita, Chemex,...
Roaster: Behmor 1600+, CO/UFO combo
Posted Wed Sep 18, 2013, 9:04pm
Subject: Re: Matt Perger Pour Over Method
 

UGEN Said:

I think I'm giving up on the v60 and moving back to the aeropress haha

Posted September 18, 2013 link

Well, maybe give the Kalita a go?
These days, seems like roasters EVERYWHERE are really focusing in on SO for pour over.
I can't figure out why you can't get a great cup with the Hario.
Yes, it's a bit finicky, but not so much a little practice with a proper pouring kettle, proper grind, and good water at the right temp shouldn't get you there.

 
Rob J (LMWDP #187)
My Music Production web site:
www.robertjason.com
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UGEN
Senior Member


Joined: 7 Aug 2013
Posts: 22
Location: Aus
Expertise: I live coffee

Posted Wed Oct 9, 2013, 7:58pm
Subject: Re: Matt Perger Pour Over Method
 

Thought I would chime back in. I had a break from the v60 for a bit and went back to my aeropress but I'm back again at the v60 and have made some progress! I modified my temp controlled Bonavita kettle with a DIY flow restrictor using various piping from a hardware shop which slipped inside the base of the spout and can be removed easily when I'm not doing pour overs. The pour rate is much much better. A lot more control and I'm able to be consistant with my brews.

I have been using 12g coffee with 200ml of water at 96Deg.
Blooming 25g for 0:30 stiring and mixing to get everything saturated.
Then at 0:30 adding 35ml of water.
Then adding 30ml as the water goes below the surface of the grounds and continuing this finishing usually around the 2:20-2:40 mark. The cups have been well balanced maybe slightly towards the under extracted side but overall much better than before!
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