Matt Winton Triangulation Method
Matt Winton won the 2021 World Brewers Cup with a deceptively plain-looking V60 routine — the "five-pour method": five equal pours of 60 g each, every one with the same circular motion, spaced 30 s apart, and crucially no stirring. He replaces the agitation of a stir with the turbulence of many aggressive pours, landing the brew on target in even, predictable increments. 🧮
Winton himself calls this the Five-Pour Method; he does not market it as "triangulation." That label is a community nickname for his methodical, repeatable, target-the-same-cup approach. The recipe below follows his documented, Hario-published numbers.
| Field | Value |
|---|---|
| Brewer | Hario V60 (metal) |
| Dose | 20 g |
| Water | 300 g total (5 × 60 g) |
| Ratio | 1:15 |
| Temp | 93°C (constant; or slightly off the boil) |
| Grind | coarse — see Grind Size for Pour Over |
| Bloom | first 60 g pour, ~30 s |
| Brew time | ~3:30 total |
| Roast | light |
| Source | Matt Winton, 2021 World Brewers Cup |
| Resulting cup | Very clean, layered, and aromatic; high clarity, light body |
#Pour Schedule
Five equal 60 g pours at a constant 93°C, each followed by a ~30 s wait — no stir; pour a little aggressively to build extraction:
- 0:00 — Pour to 60 g (cumulative 60 g); saturate all grounds, bloom ~30 s.
- 0:30 — Pour to 120 g (cumulative 120 g), circular motion centre-to-edge.
- 1:00 — Pour to 180 g (cumulative 180 g).
- 1:30 — Pour to 240 g (cumulative 240 g).
- 2:00 — Pour to 300 g (cumulative 300 g).
- ~2:00-3:30 — Final drawdown completes; dial grind so it finishes near 3:30.
#Why It Works
By making every pour identical in size and motion, Winton removes pour-to-pour variability — the biggest source of inconsistency in free-pour V60. Each 60 g addition agitates the bed and tops the water back up, building extraction in equal steps without ever reaching for a spoon. His no-stir stance is deliberate: stirring costs time and adds inconsistency on stage, so he gets the same agitation by pouring near the limit of his kettle's flow rate. Five pours of a single, controlled temperature (93°C, just off the boil) on a light-roasted coffee build complete, even extraction while keeping the cup clean.
This method rewards a clean, well-developed light roast and a gooseneck kettle you can pour consistently and assertively. The load-bearing idea is five equal 60 g pours, 30 s apart, no stir — dial the grind so total time lands near 3:30.
#Continue Reading
- The World Brewers Cup — the 2021 stage
- Tetsu Kasuya 4:6 Method — the other landmark V60 framework
- Agitation and Turbulence — why no-stir aggressive pours work
- The Role of Temperature in Extraction — why he holds one temperature
- Pulse vs Continuous Pouring — the pulse style this uses