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.
| Time | Pour | Note | % |
|---|---|---|---|
| 0:00-0:35 | 60ml | Bloom (93°C)Bloom with 93°C water, 60g. Aggressive center→spiral→center pour. Wait 35 seconds. | 20% |
| 0:35-1:05 | 60ml | 2nd Pour (88°C)Pour 60g with 88°C water. | 40% |
| 1:05-1:35 | 60ml | 3rd Pour (88°C)Pour 60g with 88°C water. | 60% |
| 1:35-2:05 | 60ml | 4th Pour (88°C)Pour 60g with 88°C water. | 80% |
| 2:05-2:35 | 60ml | 5th Pour (88°C)Pour 60g with 88°C water. Total 300g. | 100% |
| 2:35-6:50 | - | DrawdownLong drawdown 3:30. Total 6:50. | 100% |