WBrC 2021

V60 02 V60 by Matt Winton

Matt Winton's World Brewers Cup-winning V60 method uses 5 count equal, assertive pours from the center outward. A coarse grind balances the turbulence, producing layered extraction, vivid sweetness, and a structured cup.

1:15 Ratio

3:30 Total

20g Dose

93°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 93 °C
Temp: 7 coarse
Grind: 3:30
Total: ~300 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:30 · total

Bloom 1 / 6
0:00

30s

Pour 60g in an outward spiral for the bloom. Keep the stream over the coffee bed and off the filter. Let it bloom.

+60g→ 60g Spiral outward 6g/s 10s 93°C
Pour 2 / 6
0:30

30s

Pour 60g to 120g in an outward spiral, keeping the stream over the coffee bed.

+60g→ 120g Spiral outward 6g/s 10s
Pour 3 / 6
1:00

30s

Pour 60g to 180g in an outward spiral, keeping the stream over the coffee bed.

+60g→ 180g Spiral outward 6g/s 10s
Pour 4 / 6
1:30

30s

Pour 60g to 240g in an outward spiral, keeping the stream over the coffee bed.

+60g→ 240g Spiral outward 6g/s 10s
Pour 5 / 6
2:00

1m30s

Pour the final 60g to 300g in an outward spiral, keeping the stream over the coffee bed.

+60g→ 300g Spiral outward 6g/s 10s
Done 6 / 6
3:30

Finish when the coffee stops dripping.

Notes

Use a coarse grind with 60g for each pour and repeat the same center-to-edge path every time. The energetic stream should churn the bed without pouring onto the paper. If the cup is weak, tighten the grind slightly; if it is rough or drying, reduce agitation before going much coarser.

Original source

Recipe by Matt Winton, published at bigcupofcoffee.com.

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By

Matt Winton

In the cup