Detailed Hario V60 Five Pour Coffee – Matt Winton’s Award-Winning Recipe
I’ve been brewing with my Hario V60 for years, and it was a delight. But after some time, I felt like I needed to step things up a bit.
That’s when I stumbled upon Matt Winton’s award-winning V60 Five Pour recipe. With some added steps, the resulting cup was indeed quite a leap from my easy V60 coffee recipe.
In this article, I’m sharing with you the exact recipe and some additional insights to help you make this world-renowned coffee recipe in the comfort of your own home.
What is the Hario V60 Five Pour Coffee?
The V60 Five Pour Coffee is the winning recipe from the 2021 World Brewers Cup champion, Matt Winton using the metal Hario V60 cone dripper. Unlike the usual V60 brewing, this beverage involves pouring water in five batches, instead of pouring just a little bit of water for blooming before dropping in the rest.
The resulting drink is a clear and bright cup of coffee with low acidity that delivers an even extraction of all the flavors from each grind particle.
The recipe might seem intimidating at first, but it uses the exact same ingredients and equipment that you’re already used to, so it’s just a matter of timing and pouring. What I like about this recipe is that by making a few tweaks in the brewing process of the Hario V60, you can really take your coffee experience to another level.
So if you’re looking to elevate your morning routine or simply enjoy a quality cuppa joe anytime during the day, give this award-winning recipe a try.
Equipment & Ingredients Used for V60 Five-Pour Coffee
Here are the things that you will need to make V60 Five Pour Coffee:
- Metal V60 cone dripper: This is chosen for its 60-degree angle and multiple pores that allow for a great extraction, resulting in clarity of flavor and brightness in the cup.
- Hario paper filters: The 01 size is used in this recipe, but the 02-size coffee filter can also be used.
- 02 server: This has excellent headroom to give a nice aroma.
- Scale: Used to keep consistency in the dose and water volume. If you don’t have a scale ready, check out my review of the Timemore Black Mirror Basic Plus.
- Kettle: Needed to heat water. The temperature should be 93 degrees Celsius (approximately 199 Fahrenheit) or slightly off-boil.
- Grinder: For grinding coffee beans.
- 20 g of coffee beans: Ethiopian light-roasted beans are recommended for this recipe.
- 300 ml of Filtered Water: Good filtered water is suggested for brewing good quality coffee.
Step-by-Step Guide to the V60 Five-Pour Coffee Recipe
Here are the exact steps of Matt Winton’s recipe. He uses a 1:15 coffee-to-water ratio, which is standard for the V60.
1. Grind your coffee beans.
- Using a burr grinder, give your beans a coarse grind until you have 20 g of ground coffee.
- Set aside as you prepare your brewer.
Usually, you grind to a medium consistency with the V60, but Matt uses a medium-coarse grind size to get the water flowing through the grinds quicker.
2. Put your filter into the drip cone.
- Fold the 01 paper filter along the edge and open it into a cone shape. An 02 size will do fine as well.
- Place it in the Metal V60 drip cone above the decanter.
3. Rinse the filter.
- Pour water from the kettle over the prepared filter to thoroughly soak and rinse it out.
- Discard the water after.
4. Add the coffee grounds to the dripper.
- Place 20 grams of freshly ground coffee into the rinsed V60 drip cone.
5. Start your timer, pour the first round of water.
- Tarre your scale, and start the timer.
- Pour hot water directly onto the coffee bed to bloom the coffee and saturate all of the grounds.
- Do this in circular motions starting at the center and moving outward towards the edges to saturate all grinds evenly until the pouring weight reaches 60 ml (grams).
6. Let it bloom for 30 seconds.
- Let the mixture sit for about 30 seconds while brewing allowing even extraction.
- Prevent unevenness by ensuring that each pore is evenly saturated with water.
7. Repeat the step four more times.
- Repeat the previous step four more times.
- Pour the same amount of water with a more aggressive stream with 30 seconds in between pours.
- Each pour starts in the center, and moves out in concentric circles.
- The final yield shall be 300 ml.
8. Wait for 3 minutes and 30 seconds for the final drip.
- After the final pour, wait for 3 minutes and 30 seconds to finish the drawdown.
- When the water has all dripped through the brewed coffee, remove the Metal V60 drip cone from the server.
You may need to tweak your grind size coarser or finer in case the water flows through much faster or slower than the 3:30 mark. All beans are different.
9. Appreciate the aroma and serve.
- Inhale its aroma to fully appreciate the flavors.
- Pour your freshly brewed coffee into a cup or mug of choice and savor every sip.
Matt Winton’s V60 Five Pour Recipe
Ingredients
- 20 g Coffee grounds
- 300 g Filtered water
Instructions
- Grind 20 g of coffee coarsely.
- Fold the seam of a 01 paper filter, open it, and put into the dripper.
- Rinse the paper filter and empty the decanter after.
- Add the coffee grounds to the drip cone.
- Using a scale, pour hot water in a slow circular motion until it reaches 60 g.
- Wait for 30 seconds for the blooming process.
- Pour the same amount of water four more times with a 30-second interval each.
- After the last 60 g of water (amounting to a total of 300 g) is poured, wait 3 minutes and 30 seconds for the drawback.
- Inhale the aroma of your coffee, pour into a mug and serve.
Video
Notes
- To scale your coffee for smaller or larger servings, just divide the total amount of water you’ll use by 5.
- Adjust the grind size if the water flows through sooner or later than 3:30.
What kind of cup should you serve a V60 Five Pour Coffee in?
You can serve your V60 Five Pour coffee in a mug with a handle that can hold about 10 oz of coffee.
Barista Tips for Brewing the V60 Five-Pour Coffee
Here are some additional tips to help you perfect and troubleshoot this V60 Five Pour coffee recipe:
- Adjust grind size if needed. If your drink is too weak, use a finer grind size for better extraction. If it takes too long to drip, causing bitterness and sour notes, try a coarser grind.
- Feel free to scale the recipe to make it larger or smaller. Just divide the total amount of water by 5 and that’s the amount that you need to pour in each round.
- Use a gooseneck kettle like the Hario V60 drip kettle to ensure that you have complete control when you pour the water into the dripper.
- Once you’ve mastered this recipe, you can also try the award-winning 4:6 Method of Tetsu Kasuya who won the 2016 World Brewers Cup.
Final Thoughts
The many pours of this V60 recipe may seem intimidating at first, but with a little bit of practice and patience, you can easily make this delicious cup of joe. Just remember to use good-quality beans, a good grinder, and filtered water for the best results.
And don’t forget to appreciate its aroma before you take a sip. So go ahead and treat yourself to a world-class V60 coffee with Matt Winton’s winning recipe. Let me know how it went in a comment below!
