Matt Winton's five pour V60

Recipe by Matt Winton · See the original

Matt Winton won the 2021 World Brewers Cup with this recipe on a metal V60. The water goes in five equal pours, and you start each one as the previous pour finishes dripping through, so the coffee itself sets the pace.

He grinds quite coarse and pours with plenty of energy to stir the bed. He showed the recipe step by step on Hario's official channel.

V60 recipes

Everyday

Our one-cup starting point for any filter roast.

15 g · 1:16.7 · 2:30 to 3:30

Hoffmann's V60

Two cups, a big bloom and a swirl to finish. Clean and sweet.

30 g · 1:16.7 · 3:15 to 3:45

4:6 method

Five pours you can tune for sweetness and strength.

20 g · 1:15 · 3:30

Rao's V60

Very hot water, a big bloom and spins instead of stirs.

20 g · 1:16.5 · 4:00 to 4:30

Hoffmann's one cup V60

One mug, five small pours and a swirl. Sweet and even.

15 g · 1:16.7 · 2:50 to 3:20

Five pour

Five equal pours, each one when the last has drained.

20 g · 1:15 · 3:15 to 3:45

April's V60

Six even pours with a lively stream, done by 3:30.

20 g · 1:15 · 3:20 to 3:30

Hedrick's double bloom

Two small blooms, one fast pour. Dial in by time, not grind.

15 g · 1:15 · 2:00 to 2:30

Hario's V60

The maker's own recipe: a bloom and three equal pours.

15 g · 1:14 · 2:30 to 3:00

Gagné's V60

Boiling water, a big bloom and three gentle spins.

22 g · 1:16 · 2:30 to 3:30

Licata's V60

One long pour that starts fast and ends with a splash.

18 g · 1:16.7 · 2:20 to 2:40

Grill's V60

Two cups, two big pours and a quick stir after each.

30 g · 1:16.7 · 2:45 to 3:00

Recipe

Coffee

Water

Makes about

Change any amount and the whole recipe scales with it.

Ratio: 1:15
Water temperature: 93°C
Grind: Coarse
Time: 3:15 to 3:45

What you need

V60 dripper and a paper filter to fit it
Kettle, ideally a gooseneck kettle for a steady pour
Digital scale with a timer
Burr grinder
Mug or server

Method

1
Rinse the paper filter with hot water and tip the water away. Add 20 g of coarsely ground coffee, shake it flat and zero the scale.
2
Heat water to 93°C, or let a boiled kettle sit for 30 seconds to a minute. Start the timer and pour 60 g, first in the centre and then around the edge so all the coffee is wet. Wait about 30 seconds.
3
Pour another 60 g to reach 120 g, centre first and then around the sides, with a fairly lively stream.
4
When the water has nearly drained and the coffee is just dripping, pour to 180 g.
5
Do the same again to 240 g, and then once more to 300 g. Being a gram or two out is fine.
6
Let it drain. Aim for about 3:30 in total, and lift the dripper off once it is only dripping slowly.