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Pour-over

Five equal V60 pours

A source-checked published pour-over recipe from Matt Winton.

By Matt Winton · View source ↗

Source note: The first-person interview references 3:30 for drawdown without clearly anchoring that clock to the first or final pour. Water temperature is described comparatively, not numerically. No precise total timer is assigned.

Coffee
20 g
Brewing water
300 g

Before you start

Get ready.

Prepare the specified brewer and filter; rinse and preheat before adding the ground coffee. Follow the published water temperature when documented.

Grind: Coarse

Equipment checklist
  • Metal HARIO V60
  • Size 01 paper filter
  • Coffee scale
  • Grinder

Brew along

At your pace

Finish your preparation, then start. We’ll show one action at a time.

Voice & sound

Keep your scale in view. The guide waits for you to confirm each action.

How the guide works

This mode adapts the pacing of the original recipe. Confirm each action; any remaining stage time counts down before the next step. It never assumes you have poured the target amount.

Keep this page open and your scale in view. Switching tabs pauses this mode; leaving clears the brew. Browser voice and sound may be unavailable or interrupted when your phone locks. Icons accompany English instructions.

Timing options

At your pace waits for you to confirm each action. Original timing is available when the source has a complete timeline.

Recipe details & source

Matt Winton · 2021 champion · later published recipe · Champion-published recipe

This is a later first-person account of Matt’s preferred recipe for natural coffees, not a claimed exact transcription of the 2021 competition routine. The 60 g pour amounts and 300 g total are documented; complete absolute timestamps are not.

Water temperature
Not documented
Bypass water
0 g
Difficulty
Some practice

Original coffee: Not documented

Published brewing steps

  1. When ready · First pour

    Add 60 g with a slow circular pour and allow 30 seconds for blooming.

    Add 60 g

  2. When ready · Second pour

    Add 60 g, moving from the center outward in circles. Allow a 30-second interval as described by the source.

    Add 60 g

  3. When ready · Third pour

    Repeat the 60 g pour and interval.

    Add 60 g

  4. When ready · Fourth pour

    Repeat the 60 g pour and interval.

    Add 60 g

  5. When ready · Final pour

    Add the last 60 g, for 300 g total brewing water.

    Add 60 g

  6. When ready · Draw down

    Allow the coffee to drain fully; see the timing note rather than relying on an automatic total timer.

Source reviewed 2026-10-27. Instructions paraphrased by Solution Coffee.

Read the primary source ↗
Adjust amounts & ask a brewing question

Make it your dose

Scale the documented coffee and water. Temperature, grind, timing and technique stay as published.

Dose adaptation, not the original recipe. Extraction and brewer capacity may change; use your equipment’s limits. The guide above uses the original measurements; its selected mode controls pacing.

300 g brewing water · 0 g bypass

  1. First pour: 60 g added
  2. Second pour: 60 g added
  3. Third pour: 60 g added
  4. Fourth pour: 60 g added
  5. Final pour: 60 g added

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