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WBrC 2021

by Matt Winton V60 02

Matt Winton's 2021 World Brewers Cup Championship recipe. Five equal 60g pours with aggressive technique starting from the center then outward.

  • Fruity
  • Floral
  • Medium-bodied
  • Light roast
  • Standard
  • Intermediate
Total
3:30
Ratio
1:15
Coffee
20 g
Temp
93 °C

The WBrC 2021 recipe by Matt Winton for the V60 02 uses 20 g of coffee and 300 g of water (1:15 ratio), at 93°C, with a target brew time of 3:30.

Parameters

20 g
Coffee
300 g
Water
1:15
Ratio
93 °C
Temp
7 coarse
Grind
3:30
Total
1
Servings
Grind · 7/10 · medium-coarse
FINE COARSE

Method

3:30 · total
  1. 0:00
    Bloom

    Bloom with 60g, aggressive pour from center.

    +60g 10s Circular
  2. 0:30
    Pour

    Second pour: to 120g. Start center, move outward.

    +120g 10s Circular
  3. 1:00
    Pour

    Third pour: to 180g.

    +180g 10s Circular
  4. 1:30
    Pour

    Fourth pour: to 240g.

    +240g 10s Circular
  5. 2:00
    Pour

    Final pour: to 300g.

    +300g 10s Circular
  6. 3:30
    Done

    Drawdown complete. Target ~3:30.

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.

More V60 02 recipes

See all V60 02 recipes →

Other V60 methods

Original source

Recipe by Matt Winton, published at bigcupofcoffee.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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