TMRW Coffee · Pour-Over Timer

Matt Winton's 5-Pour Method — 2021 World Brewers Cup Champion

A simple, structured V60 technique built on five equal pulses of water and aggressive pouring. Designed for high clarity, balance, and sweetness without the need for stirring.

Parameters

  • coffee: 20g
  • water: 300g
  • ratio: 1:15
  • temperature: 199°F/93°C
  • grind: Coarse (similar to sea salt)

Equipment

  • Hario V60 Dripper
  • Hario V60 Paper Filters
  • Hario V60 Server
  • Hario Buono Kettle
  • Hario Scale
  • Ode Grinder

Preparation

  1. Heat water to 93°C/199°F (Matt also stages a second kettle at 88°C/190°F for pours 2–5 to add juiciness)
  2. Place a paper filter in the V60 and rinse it thoroughly with hot water to remove any paper taste and preheat the brewer
  3. Discard the rinse water
  4. Grind 20g of coffee fairly coarse (similar to sea salt)
  5. Add the grounds to the filter and gently level the bed

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