That’s a great choice! Pour-over coffee is fantastic for highlighting the unique flavors of your beans. While there are many variations, the 1:16 ratio is a widely accepted starting point, and the process generally involves a few key steps:
☕ Essential Pour Over Recipe (1:16 Ratio)
This recipe is a classic and a great way to start. It uses 20 grams of coffee to make about a 10 oz cup (320g of water).
| Ingredient/Step | Quantity/Detail | Notes |
|---|---|---|
| Coffee-to-Water Ratio | 1:16 | 1 gram of coffee for every 16 grams of water. |
| Coffee Dose | 20 grams | For a single, generous cup. |
| Water Volume | 320 grams | (20 \times 16 = 320 grams) |
| Water Temperature | 195-205^{\circ}\text{F} (90-96^{\circ}\text{C}) | Use hotter water for lighter roasts, slightly cooler for darker roasts. |
| Grind Size | Medium-Fine | Similar to coarse sand or kosher salt. |
| Total Brew Time | 2:45 to 3:30 minutes | Target range. Adjust grind if time is too fast or too slow. |
| Step-by-Step Brewing Guide |
- Prep & Rinse: Place your filter in your pour-over device (V60, Chemex, etc.) and rinse it thoroughly with hot water. This removes the paper taste and preheats your brewer. Discard the rinse water.
- Add Coffee & Tare: Add your 20g of medium-fine coffee grounds to the filter, gently shake to level the bed, and place your brewer/server on a scale. Tare the scale to zero.
- Bloom: Start your timer. Pour 60g of water (about 3 times the coffee weight) evenly over the grounds to saturate them completely.
- Wait 30-45 seconds. The coffee will “bloom” (bubble and puff up) as gasses escape. This is crucial for even extraction.
- First Main Pour: Starting in the center, pour slowly in a steady, circular motion, spiraling outward and then inward. Avoid pouring directly onto the filter paper.
- Pour until the scale reads 180g (adding 120g of water).
- Second Main Pour: Allow the water to draw down slightly. Continue your circular pour until the scale reads 320g (adding the final 140g of water).
- Drawdown & Serve: Allow all the water to fully drip through the grounds. This should finish around the 3-minute mark. Remove the brewer, swirl the coffee in the server, and enjoy!
💡 Advanced Recipe Variation: The 4:6 Method
Popularized by World Brewers Cup Champion Tetsu Kasuya, this method uses a different pour structure to manipulate the balance of sweetness and acidity:
The total brew water is divided into a 40% portion (controlling flavor balance) and a 60% portion (controlling strength). - Ratio Example: 20g coffee to 320g water (1:16 ratio).
- 40% (Flavor): 320 \times 0.40 = 128\text{g}
- 60% (Strength): 320 \times 0.60 = 192\text{g}
| Pour Stage | Water (g) | Cumulative Total (g) | Purpose |
|—|—|—|—|
| First 40% (Flavor) | 64g | 64g | More water (larger first pour) = more sweetness, less water = more acidity. |
| Second 40% (Flavor) | 64g | 128g | |
| Third 60% (Strength) | 64g | 192g | More pours (smaller increments) = stronger coffee, fewer pours (larger increments) = lighter coffee. |
| Fourth 60% (Strength) | 64g | 256g | |
| Fifth 60% (Strength) | 64g | 320g | |
The key is to wait for the water to drain nearly completely between every single pour!