V60 Five-Pour Recipe
Matt Winton's official Hario V60 recipe: 300 g poured as five equal 60 g pours, each started as the water finishes dripping through. From the 2021 World Brewers Cup champion.
- Coffee
- 20 g
- Brew water
- 300 ml
- Coffee : water
- 1:15
- Total brew time
- About 3:30
Make it work with your beans.
iOS only
Preparation
- Water temperature
- 93°C
- Grind
- HARIO hand grinder 12 clicks
- Brewing water
- Filtered water
- Dripper
- Hario V60 Metal 01
Brewing steps
- Start 0:00
Pour
Blooming
Until the next step 30 s
Water 60 mlTotal 60 ml - Start 0:30
Pour
Start the next pour when water has almost passed through
Until the next step 40 s
Water 60 mlTotal 120 ml - Start 1:10
Pour
Start the next pour when water has almost passed through
Until the next step 40 s
Water 60 mlTotal 180 ml - Start 1:50
Pour
Start the next pour when water has almost passed through
Until the next step 40 s
Water 60 mlTotal 240 ml - Start 2:30
Pour
Until the next step 20 s
Water 60 mlTotal 300 ml - Start 2:50
Drawdown
Until finishing 40 s
Total brew timeAbout 3:30
Brewing tips
- Rinse the paper filter before brewing. The source says water from the kettle is fine whether hot or cold.
- Wait about 30 seconds after the first pour; after that, start each pour just as the water finishes dripping into the server. The source finishes around 3:30.
- Without a 93°C setting, use water rested 30 seconds to a minute after the boil, and keep the kettle off its base so the later pours cool slightly.
- If the brew runs long and tastes dry or bitter, grind coarser; if it runs fast and tastes hollow or sour, grind finer.
Source
[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion) · View guideWater amounts are shown in ml using 1 g ≈ 1 ml.
Source review and translation: Pourist
Certification means Pourist checked the source; it does not imply the creator’s endorsement or partnership.
This recipe.
Your beans and gear.
Adapt the recipe to your beans and gear, then follow along with the brewing timer.
iOS only