RECIPE · V60

Matt Winton five pour

Five pours with no manual agitation and a coarser grind.

DIFFICULTY · Hard

DOSE
20g
WATER
300g
RATIO
15
TEMPERATURE
94°C
GRIND
Medium-coarse
TIME
2:45

5 steps

Step by step

  1. POUR

    Bloom

    Pour up to {total} g without stirring or swirling.

    WATER SO FAR · 50 gat 0:35

  2. POUR

    2nd pour

    Pour up to {total} g.

    WATER SO FAR · 120 gat 1:10

  3. POUR

    3rd pour

    Pour up to {total} g.

    WATER SO FAR · 180 gat 1:40

  4. POUR

    4th pour

    Pour up to {total} g.

    WATER SO FAR · 240 gat 2:10

  5. POUR

    5th pour

    Top up to {total} g and let it draw down.

    WATER SO FAR · 300 gat 2:45

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