Matt Winton V60 Five-Pour Recipe

2021 World Brewers Cup – Winning Recipe

Matt Winton’s Five-Pour Method is a simple and structured approach to achieve clarity, sweetness, and balance from coffee. This method showcases the effectiveness of controlled pouring, temperature management, and pulsed drawdowns in achieving clean, aromatic coffee.

In his title winning recipe, Winton uses balanced mineral water, roughly 98.6% water with an equal ratio of magnesium and calcium to enhance flavour. Two kettles are employed: one at 93°C/199.4°F for a hotter bloom phase, and another at 88°C/190°F for the latter stages to reduce extraction.

This can be achieve with one kettle by simply leaving it off the base between pours (if you're using an electric kettle), allowing the temperature to drop naturally during the brew.

As the name suggests, the brew is divided into five pours, each added only when the coffee bed runs dry or the V60 nearly stops dripping. This pacing insures even saturation of the grounds, and prevents the bed from becoming over-extracted.

Notes

• Winton suggests a more aggressive pouring technique to agitate the grounds by pouring from slightly higher than normal.
• You can scale the recipe up or down as long as you maintain the same coffee-to-water ratio, and make sure all five pours are equal in amount.
• If the brew takes too long and tastes bitter or dry, grind coarser, if it drains too quickly and tastes sour or thin, grind finer.
• Finally, as part of his method, Matt Winton’s suggest to take a moment to inhale the aroma before drinking.

Recipe Preparation

• Fold the seam of the paper filter, and place into the dripper.
• Place the brewer on your vessel, wet the filter and heat the metal brewer with hot water, then empty your vessel.
• Add the coffee grounds into the brewer. Shake the V60 lightly to even the grounds.
• Tear your scales.
• Once your water is ready, start the timer.