WBrC 2021
Open in appMatt 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.
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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
Method
3:30 · total-
Bloom 1 / 60:0030s
Pour 60g in a spiral. Let it bloom.
+60g→ 60g Spiral 6g/s 10s 93°C -
Pour 2 / 60:3030s
Pour in a spiral to 120g.
+60g→ 120g Spiral 6g/s 10s -
Pour 3 / 61:0030s
Pour in a spiral to 180g.
+60g→ 180g Spiral 6g/s 10s -
Pour 4 / 61:3030s
Pour in a spiral to 240g.
+60g→ 240g Spiral 6g/s 10s -
Pour 5 / 62:001m30s
Finish in a spiral to 300g.
+60g→ 300g Spiral 6g/s 10s -
Done 6 / 63:30
Drawdown complete.
Notes
Original source
Recipe by Matt Winton, published at bigcupofcoffee.com.
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Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.