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V60 · Classic

Matt Winton Five Pour

by Matt Winton

World Brewers Cup 2021 · Champion
Like0 brews
1:15.0
Ratio
93°
Temp
3:30
Time
Medium
Grind

Matt Winton's 2021 World Brewers Cup recipe: five equal 60 g pours, each started as the bed nearly drains. The first at 93 °C, the rest at 88 °C to keep the cup clear and sweet.

Recipe via honestcoffeeguide.com
Original recipe
20 g coffee → 300 g water

That's how Matt Winton brews it. Brewing more or less? Change your coffee below: the water and every pour scale to match.

Your brew
20 g
→ 300 g water

Grind

Medium
FineCoarse

What people dial in

No settings shared yet. Brew it and rate your cup 4★ or more to add yours.

Steps

Before you start

  • Heat two kettles: 93 °C for the first pour and 88 °C for the rest
  • Rinse the paper
  1. 0:00
    Bloom: pour to 60 g, centre then out → 60 g
  2. 0:30
    Pour to 120 g → 120 g
  3. 1:00
    Switch to the 88 °C kettle, pour to 180 g → 180 g
  4. 1:30
    Pour to 240 g → 240 g
  5. 2:00
    Pour to 300 g → 300 g
  6. 3:30
    Drawdown done

When it's done

  • Swirl, and let it cool a little before drinking
Brew with this

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