Matt Winton WBrC 2021
Matt Winton's 2021 World Brewers Cup Championship recipe. Five equal 60g pours with aggressive technique starting from the center then outward.
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- Coffee
- 20 g
- Water
- 300 g
- Ratio
- 1:15
- Temp
- 93 °C
- Grind
- 7 coarse
- Total
- 3:30
- Servings
- 1
Method
-
0:00Bloom
Bloom with 60g, aggressive pour from center.
+60g 10s circular -
0:30Pour
Second pour: to 120g. Start center, move outward.
+120g 10s circular -
1:00Pour
Third pour: to 180g.
+180g 10s circular -
1:30Pour
Fourth pour: to 240g.
+240g 10s circular -
2:00Pour
Final pour: to 300g.
+300g 10s circular -
3:30Done
Drawdown complete. Target ~3:30.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Winton won the 2021 WBrC with this five-pour method using the metal V60. Coarse grind with aggressive pouring compensates for each other. The even 60g pours create consistent extraction layers. Used natural eugenoides from Finca Inmaculada, Colombia.
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