hi guys my name is matt winter we're simply pouring all of the water all at once cheers hi guys my name's matt winton i'm the 2021 world brewers cup champion and i'm here today with hario to teach you my winning recipe i chose the metal v60 for my championship because it gave me the best clarity of flavor and brightness in the cup with my coffee a little bit about the v60 it's a cone dripper meaning it has this 60 degree angle when you pair this with a paper filter from hario we can get a bed depth in the bottom and we pour water over the top which will run through in multiple pores and give us a great extraction all the v60 brews i do have great clarity of flavor and it's really easy to use and i'm going to show you how in this video we need a v60 in this case a metal v60 we also need some paper filters this is the zero one size you can also use the zero two size we need our server in this case we're going to be using the xero2 server which i found has excellent headroom to give you a really nice aroma we need our scale we use a scale to keep consistency in our dose and the amount of water that we use to brew with this recipe involves 20 grams of coffee using a 1 to 15 ratio of water which means 300 ml of water we're also going to need a kettle and today i'll be using water said at 93 degrees but for you at home you can do this when it's a little bit off the boil so bring your kettle to the boil and then wait 30 seconds or so a minute and the water that we're going to be using is just some good filtered water for coffee so do your best to try find some yummy water we need of course some coffee here i have a beautiful washed ethiopian from a local roastery that's light roasted for filter and in this case today i'm using the electric grinder from hario i'm going to grind this quite close today and on a hario hand grinder this will be about 12 clicks so here we have our coarsely ground coffee it's ground quite a lot bigger than for espresso because as we do each of our pours we need the water to drain through quite quickly and we're going to use agitation to extract the most out of our coffee the next step is to get our filter paper in this case the zero one filter paper from hario we simply fold along the edge open it up so it's in that cone shape and we pop it in a v60 next i'll be rinsing with water just from the kettle it doesn't matter too much if it's hot or cold just so long as you thoroughly wet and rinse the paper once all of our water is drained through we're simply going to discard this water that was in there if you have a porcelain dripper it's important to rinse with hot water to pre-heat the dripper but if you have a metal or plastic one just like this then you don't need to worry too much whether it's hot or cold water that you rinse with so we're going to add our dose of 20 grams and we're going to be pouring today in five pours like the name 5'4 method so with our coffee what we want to be doing is have that nice and flat because when we start pouring what we're gonna do is start to pour in the middle where they're gonna pour around the rest of the coffee to get it all wet and then stop once we reach around 60 grams in this case so now that we have everything that we need to get started let's get brewing [Music] i've called my recipe the five pour method this is simply because we're going to be doing five pours of the water over the coffee each time to get an even extraction because our recipe is 20 grams of coffee to 300 ml of water we're going to divide that 300 mils into five fours which in this case is 60 grams per pour you can always scale your recipe to make it larger or smaller and just divide the total amount of water by five and that's what you have to pour nice and simple the way that we're going to be pouring is quite aggressively and we're going to be doing the next pour just as the water finishes dripping through the server we're going to be running through all of this as i brew as well so don't worry if it's a bit confusing now everything will become clear in a moment so let's get brewing we have our kettle here with our hot water at 93 degrees we're going to tear our scale to make it back to zero and we're going to start with our first 60 gram pour we start the timer and we start pouring straight away i'm going to pour in the middle and then around to make all of the coffee nice and wet up to around 60 grams in this case 60 grams is the same as 60 mils we're talking just about water here for the first pour i like to wait about 30 seconds just to make sure that all of the coffee is getting saturated nice and evenly and we're going to have an even extraction of our coffee all the way through the brew so now i'm going to start to pour the next shot we're going to be pouring up to 120 mils making sure that each of the pores in the center and then around the sides we want to start with it in the middle to get through the bed and then around the sides to get all of that coffee nice and wet with our kettle we're going to leave this off of the base so it does start to cool down a little bit as we do those later pours what will happen here is that we get a better taste of the cup when cool due to the lower temperature our next bore up to 180 this pour around the middle of it is going to be responsible for a lot of those extra flavors that we have i found a lot of research while i was doing the preparation for the world championship and this five pour method it really kept on coming back to give us the best flavor and consistency as you can see the coffee is still running through the dripper once it's empty or once it goes to this dripping like it is right now we do our next pour nice and simple in the center around the sides this time up to about 240 mils it's okay if you're a little bit over or under because what's going to happen is that we're just trying to get as close as possible to those 60 grams but really if you miss it it's all right it's not the end of the world the idea behind this recipe is also to make something quite simple we want you just to be able to break it down into these five pores just as the water comes through the last one and then we're going to pour the next one nice and easy so i think we're just about ready for our last pour and we're going to be pouring up to 300 mils which is our total water weight if we do happen to have a little bit over what we're going to expect is a coffee that's a little bit more diluted so a little bit weaker if we have our total water weight there's going to be a little bit underneath this we can expect a coffee that's a little bit stronger but maybe also a little bit more acidic i'm going to pop the kettle back now and we're simply going to wait until our brew is finished in this case i think we're going to be looking for around 3 minutes 30 and what you'll find is if the brew takes too long and starts to taste a little bit dry or bitter what you can do is make your grind size coarser when you go more coarse on the grind size the flow is going to be faster if your coffee is going very quickly and tasting a little bit hollow or sharp or sour you can fine up your grind size to make those particles smaller and get our drawdown even slower so now the water is mostly finished dripping through and the last parts of this are going to be tasting a little bit bitter anyway so we can take our brewer off now here we have our brew we're ready to drink it's going to be a little bit hot but one thing that i like to do is inhale the aromas first with the hario server it really directs all of these aromas straight up to your nose this coffee is really floral a washed ethiopian coffee sometimes does tend to take a little bit longer to brew but the taste is still really nice i'm going to grab my mio love cup and pour it straight in now we can finish brewing and i think it's time to enjoy i really love this 5-port method it gives you such a clarity of flavor and an extraction that i haven't been able to find with any other method and dripper thank you for watching my name's matt winton the 2021 world brewers cup champion i'd invite you to check out our other videos where i introduce some different recipes for different hario brewers happy brewing