Matt Winton's Five-Pour Method won the 2021 World Brewers Cup by trading flash for control. Over 20g of light-roast coffee and 300g of balanced mineral water (1:15), he uses two temperatures — about 93°C for a hotter bloom and about 88°C for the later pours to ease extraction — and divides the brew into five equal pours, each added only when the bed runs dry. Pouring from a height adds gentle agitation; the pulsed drawdowns keep saturation even for a clean, sweet, aromatic cup. Grind to finish around 3:30.