Matt Perger is a barista and boundary pusher. Everything he does is focused on consistency, accuracy and deliciousness. He was the barista who popularized using the EK43 grinder for espresso, sieved coffee grinds for uniform particle size in the World’s Brewers Cup which he won in 2012. He also placed 2nd in 2013 and 3rd in 2011 in the World Barista Championships, and in 2014 Matt was the Coffee in Good Spirits World Champion.
On a day to day basis he is partner at Sensory Lab in Melbourne Australia. Matt is also the “hostus mostus” at Barista Hustle where he shares everything he has learnt so far, interacting with the Barista community and explores the cutting edge of our craft.
In this episode of Coffee Awesome we talk about his experience in the competitions and his extensive experiments with in the Barista Hustle realm, we geek out on espresso, Matt talks about cold brew, volumetrics, tapping methods, freezed coffee, extraction and a lot of other exciting things.