#matt perger

[passionbarista]

Precision Milk la propuesta que promete consistencia en la forma de los picheles y más. Este es el anuncio oficial con el que Matt Perger lanza al mercado el más reciente producto de…

[threethousandthieves]

Orthodox by St Ali selected by Matt Perger for January 2015

10 years on and still dominating

Most people expect to hear about Salvatore when you talk about St Ali. If we wanted to talk business, he’s the man to talk to. But if you want to talk coffee, and the effect specialty coffee has had on this city and the world, there’s only one man in the St Ali family that carries that kind of metal.

Matt Perger is the Dean of Coffee at St Ali, where his role is Barista, Roaster, Green Coffee Buyer, Consultant, Competitor, Educator, Business Partner, Inventor and Researcher just to name a few. While the job at hand keeps him busy, Matt’s creativity leads him thinking about bigger goals such as “wanting to reinvent the espresso for the 21st century”. Grand and noble.

In the 3 years with St Ali he’s managed to win the World Brewers Cup, place 2nd in the World Barista Championships and win the World Coffee in Good Spirits Championship in 2014. It’s fair to say that Matt and St Ali are a match made in heaven. Knowledge and hands on experience is what is keeping the St Ali brand alive and well.

“St Ali is not a normal brand. It’s masculine, amorphous, and has a mind of its own.”

In April St Ali will be 10 years old, but still behaves like a bratty 2 year old. They have 50 staff and are all synonymous with Melbourne and its coffee. As one of the very first Specialty Coffee brands, it has a place in the heart of all coffee conscious Melbournites.

Orthodox is their new-age rendition of the classic Italian Espresso Blend. It’s chocolaty, sweet, rich and super friendly. Filled with red fruits and toffee, this isn’t a blend that will blow minds and change the game. It’s quite deliberately the opposite, and that’s what makes it special. Orthodox is our bread and butter, the crowd pleaser. It’s easy to make, versatile and you can serve it to your coffee-obsessed nephew or moka-pot-loving grandmother and everyone will be happy.

The guys here are a pretty international bunch. Although firmly grounded in South Melbourne, St Ali seems to be branching out around the world. Last year they took St Ali to London, Milan, Jakarta and Seoul in search of International partners and audiences. So far they’ve made some incredible friendships, but they’re hungry for more – Matt and the family are ready to take the world and their coffee by storm!

Want to join the coffee club? Sign up to Three Thousand Thieves today.

Photos by Bobby & Tide.

Stay in touch with St Ali via Instagram @St_Ali

[sabonhomeblog]

[spadanie]

Matt Perger - Kinfolk by nicoalaryjr on Flickr.

Please do not remove the above credit since it is disrespectful to the photographer :)

[merejuxtaposition]

Matt Perger - Kinfolk by nicoalaryjr on Flickr.

[y-kmd]

Awesome and interesting. Thanks for sharing! I can smell that 2013 Melb's gonna be another next level.

More nerdy details by Matt Perger on St Ali Vimeo page!

[reneschaefer]

Just found this very sexy video by Matt Perger on [Dear Coffee I Love You](http://www.dearcoffeeiloveyou.com/the-matt-perger-method-v60/), showing how to properly prepare coffee using a V60. Ultimate coffee porn.

[wangwangcoffeeblog-blog]

Matt Perger's V60 Recipe Review

I was very excited to wake up this morning to actually test out this recipe.  I am actually drinking the coffee that I made while I am writing this review right now.  The coffee prepared is the Ethiopia Mordecofe from Stumptown.  To be honest I had only previously made this coffee once as a pour over using the more conventional recipe and had quite a pleasant experience with this coffee.  However, with this recipe I feel that it opened up the flavors a lot.  There was no bitterness as I expected from such a high water temperature.  The aftertaste became infinitely long and strong, however it lacked the body that the more traditional recipe had.  I am generally very surprised by the outcome of this recipe in many ways.

Conclusion Yes there is not denying the fact that when a world class brewers' champion creates a new recipe it is very exciting and makes us coffee geeks ever so curious.  Through actually making the coffee with this recipe I have to say that it does bring out more flavors and aromatics compared to the more traditional recipe.  This is exactly the point of this particular recipe because don't forget after all Matt Perger was making coffee in competitions and this is what the judges are looking for.  However, if you want to look at things in another perspective then this might not be the ideal recipe.  At the cafe or commercial setting customers are typically looking for more body and probably less acidity as well, that would not be the strength of this recipe, but rather the strength of the more traditional recipe.  To compare the two recipes I would have to say that the Perger recipe separates the different aspects of the coffee and highlights them individually as opposed to the traditional recipe that tends to merge the different aspects of the coffee in a very pleasing and smooth manner with gradual changes.  This is totally a personal bias now, but I feel that the Perger recipe is great for African coffees as it brins out the clean notes in a very distinct and clear manner.  With the south american coffees I think you are better off using other recipes as this technique is less about highlighting the body.