The Pour Over Formula
Pour over coffee follows the golden ratio: coffee equals water divided by your ratio number, with 1:16 the classic starting point. Since one millilitre of water weighs about a gram, 500 ml of water at 1:16 needs roughly 31 g of coffee. Start with a bloom, wetting the grounds with about twice the coffee weight in water for 30 to 45 seconds to release gas, then pour the rest in slow, steady circles. A medium-fine grind and a total brew time of two and a half to four minutes give a clean, bright cup.
Pour Over Ratio Chart
Coffee per amount of water at common ratios:
| Ratio | Strength | Per 250 ml | Per 500 ml |
|---|---|---|---|
| 1:15 | Strong | 17 g | 33 g |
| 1:16 | Standard (golden) | 16 g | 31 g |
| 1:17 | Light | 15 g | 29 g |
| 1:18 | Mild | 14 g | 28 g |
Dialing In Strength and Technique
Ratio sets strength, but technique sets clarity. A tighter ratio like 1:15 brews bolder, while 1:17 to 1:18 is lighter and more tea-like. The bloom matters: pour about double the coffee weight in water, wait for the bubbling to settle, then continue in slow concentric pours to keep the bed even. V60 brewers favour a slightly finer grind and faster pour; a Chemex uses a thicker filter and a touch coarser grind. If the brew runs too fast and tastes thin, grind finer; too slow and bitter, grind coarser.
Frequently Asked Questions
What is the best pour over ratio? 1:16 is the standard golden ratio; go to 1:15 for stronger or 1:17 for lighter.
How much should I bloom? Use about twice the coffee weight in water and wait 30 to 45 seconds.
How long should a pour over take? Two and a half to four minutes total, depending on volume and grind.
What grind size for pour over? Medium-fine, like table salt; adjust to hit your target time.