Five-Pour Method

The championship V60 recipe Matt Winton used to win the 2021 World Brewers Cup, aiming for clarity of flavour through five equal, aggressive pours.

Coffee: 20g, said in the original. Show the evidence.
“This recipe involves 20 grams of coffee”
said in the original · transcript, 1:41
Water: 300g, said in the original. Show the evidence.
“using a 1:15 ratio of water, which means 300mL of water”
said in the original · transcript, 1:44–1:47
Ratio: 1:15
Temperature: 93°C, said in the original. Show the evidence.
“today I'll be using water set at 93 degrees Celcius”
said in the original · transcript, 1:52
Brew time: 3:30, said in the original. Show the evidence.
“I think we're going to be looking at around 3:30 minutes”
said in the original · transcript, 8:08
Grind (estimated): coarse, worked out from the recipe. Show the evidence.
I'm going to grind this quite coarse today
worked out from the recipe · creator's own word 'coarse' places this in the coarse band

FineCoarse

Grind: quite coarse; about 12 clicks on a HARIO hand grinder

Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.

Equipment

Hario V60 Metal Dripper, 02 size
Hario V60 paper, 01 size
HARIO V60 Electric Coffee Grinder (in video); HARIO hand grinder (reference setting), about 12 clicks on a HARIO hand grinder
gooseneck
Scales

Designed on: Hario V60 Metal Dripper, 02 size, said in the original. Show the evidence.
“I chose the metal V60 for my championship”
said in the original · transcript, 0:33; description box lists 'V60 Dripper 02 Size, Metal (VDM-02-HSV)'
Works with: conical paper dripper, worked out from the recipe. Show the evidence.
It's a cone dripper. Meaning it has this 60-degree angle. When you pair this with a paper filter from HARIO
worked out from the recipe · the method depends on conical geometry and paper filter; transfers to any conical-paper dripper

Brewing a different amount?

grams

Uses 300g of water

Water in the brewer over time, drawn from the recipe.

0:00

0:00Pour to 60gBloom pour; start in the middle then pour around to wet all the grounds evenly.you have 30s
0:30WaitWait about 30 seconds to allow even saturation before the next pour.
↳Pour to 120gadd 60gSecond pour as soon as the bed has finished dripping. Pour centre first, then around the sides.
↳Pour to 180gadd 60gThird pour once the previous has drained to a drip.
↳Pour to 240gadd 60gFourth pour once the previous has drained to a drip. Being slightly over or under is acceptable.
↳Pour to 300gadd 60gFifth and final pour to reach total water weight of 300 g.
↳Let it drainAllow to drain; remove dripper before the very last drips, which taste bitter.
3:30Done

Weights are cumulative: what the scale reads when that pour finishes.

Filter: Hario V60 paper, 01 size, said in the original. Show the evidence.
“In this case, the 01 filter paper from HARIO.”
said in the original · transcript, 2:54
Filter rinsed first: Yes, said in the original. Show the evidence.
“Next, I'll be rinsing with water just from the kettle. It doesn't matter too much if it's hot or cold, just so long as you thoroughly wet and rinse the paper.”
said in the original · transcript, 3:07–3:13
Dripper: metal, said in the original. Show the evidence.
“I chose the metal V60 for my championship”
said in the original · transcript, 0:33
Kettle: gooseneck; removed from base after first pour to cool gradually through later pours, said in the original. Show the evidence.
“We're going to leave the kettle off of the base. So it does start to cool down a little bit as we do those later pours.”
said in the original · transcript, 6:16–6:19
Grinder: HARIO V60 Electric Coffee Grinder (in video); HARIO hand grinder (reference setting), about 12 clicks on a HARIO hand grinder, said in the original. Show the evidence.
“today, I'm using the electric grinder from HARIO”
said in the original · transcript, 2:20
Water: good filtered water, said in the original. Show the evidence.
“the water that we're going to be using is just some good filtered water for coffee”
said in the original · transcript, 2:04

scaling: Divide total water weight by five to get the per-pour amount at any scale.
grind finer: If the brew goes very quickly and tastes hollow, sharp or sour, grind finer to slow drawdown.
grind coarser: If the brew takes too long and tastes dry or bitter, grind coarser to speed up flow.
water over 300g: Going a little over 300 g produces a more diluted, weaker cup.
water under 300g: Going a little under 300 g produces a stronger but potentially more acidic cup.

Body: medium, worked out from the recipe. Show the evidence.
we're going to be pouring quite aggressively
worked out from the recipe · five equal pours with aggressive agitation at a 1:15 ratio suggests a medium body
Strength: medium, worked out from the recipe. Show the evidence.
using a 1:15 ratio of water, which means 300mL of water
worked out from the recipe · 1:15 ratio is a standard medium-strength brew ratio
Acidity: medium, worked out from the recipe. Show the evidence.
it gave me the best clarity of flavour and brightness in the cup
worked out from the recipe · brightness is a proxy for acidity; coarse grind and multiple pours on a light roast support medium-high acidity; medium is the conservative call
Style: clarity, said in the original. Show the evidence.
“It gives you such a clarity of flavour, and an extraction that I haven't been able to find with any other method and dripper.”
said in the original · transcript, 9:36–9:39
Suits: light, medium roasts, said in the original. Show the evidence.
“Here I have a beautiful washed Ethiopian from a local roastery, which is light-roasted, for filter.”
said in the original · transcript, 2:14–2:17; light roast is the demonstrated roast; medium inferred as compatible given no exclusion stated

Where the original recipe does not say how the coffee tastes, the flavour here is an estimate.

This recipe is Matt Winton’s. We have written out the numbers and linked to the original.