RECIPE · V60

Matt Winton five pour

Five pours with no manual agitation and a coarser grind.

20 g of freshly ground coffee; water: 300 g. Ratio 1:15, medium-coarse grind, 94 °C and 2:45 brew time.

DIFFICULTY · Hard

Step by step ↓
Black coffee in a white cup and saucer with a blurred background
Photo · Christopher Welsch Leveroni · Pexels License

What you need

  • 20 g of freshly ground coffee
  • 300 g of filtered water

Gather a scale, coffee, water and the equipment for this recipe. Check the quantities below and follow the steps in order. Time is a brewing reference, not a promise of flavor.

Calculator ↗
DOSE
20g
WATER
300g
RATIO
1:15
TEMPERATURE
94°C
GRIND
Medium-coarse
TIME
2:45

5 steps

Step by step

  1. POUR

    Bloom

    Pour up to 50 g without stirring or swirling.

    WATER SO FAR · 50 gat 0:35

  2. POUR

    2nd pour

    Pour up to 120 g.

    WATER SO FAR · 120 gat 1:10

  3. POUR

    3rd pour

    Pour up to 180 g.

    WATER SO FAR · 180 gat 1:40

  4. POUR

    4th pour

    Pour up to 240 g.

    WATER SO FAR · 240 gat 2:10

  5. POUR

    5th pour

    Top up to 300 g and let it draw down.

    WATER SO FAR · 300 gat 2:45

Other V60 recipes

See the method

Brew this recipe with Baristat.

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