Matt Winton's 2021 World Brewers Cup Winning Recipe
Brew 20g of coffee with 300g of water using a metal Hario V60 (size 02) and a five-pour technique. The bloom and first pour start at 93°C, followed by 60g pours as the bed runs dry, with later pours at 88°C. Note that Wikipedia records a 2:40 extraction while Honest Coffee Guide lists a 6:50 timer; step times are evenly split across 2:40 and assumed.
Bean
Natural Eugenoides (Finca Inmaculada, Colombia) blended with washed Catucai (Ecuador)
Roast
light
Method
Pour-over
Grind Size
Medium (Kinu M47 per Wikipedia)
Water Temp
93°C
Coffee Dose
20g
Total Water
300ml
Total Time
160s
Step-by-Step
Bloom (32s) · 60g Wet the coffee evenly in circles with 60g of 93°C water. Do not reheat the kettle.
Second Pour (32s) · 60g When the bed runs dry, pour 60g from a height, from the center outward and back.
Third Pour (32s) · 60g Wait about 30 seconds or until the bed runs dry, then pour 60g.
Fourth Pour (32s) · 60g Wait until the bed runs dry, then pour 60g, using 88°C water for the later pours.
Fifth Pour (32s) · 60g Pour the last 60g and let it draw down, then swirl and inhale the aroma.