How Much Coffee in a Pour Over?
Knowing how much coffee to dose in a pour over can be a little confusing. Let us help you out here.
How much coffee to use in a pour over?
Mastering the pour-over technique has become a beloved ritual for coffee snob like myself.
It's all about precision and patience, yielding a cup that's well worth the effort. I find that the key to a perfect pour-over is getting the coffee-to-water ratio just right.
Whether using a V60, Chemex, or Kalita Wave, the amount of ground coffee plays a crucial role in the extraction process, influencing both the flavour and strength of the brew.
Typically, I start with a standard pour over coffee ratio of 1:15 to 1:17 coffee to water for my pour-over. What this means is that for every gram of coffee, I add 15 to 17 grams of water.
Here’s a breakdown
1 cup - 18grams of coffee and roughly 300grams water
2 cup - 36grams of coffee and roughly 580grams water
However, this is not set in stone, I adjust depending on the beans and my taste preference on a given day.
For instance, a V60 might require a slightly finer grind and more precision with pouring technique, while the Chemex favours a coarser grind and a bit more forgiveness in the pour.
I reckon the beauty of pour-over is in its adaptability.
I've learned to consider the bean's origin, roast level, and my desired flavour profile when deciding how much coffee to use. It's always an adventure tweaking the variables and experimenting to find that sweet spot. And when I do, the reward is a cup that's just right for my taste.
Basics of Pour Over Coffee
When I'm reaching for a smooth and flavourful cup of coffee, I often turn to the pour over method for its simplicity and the control it offers in the brewing process.
The essentials I need are freshly ground coffee, a filter, hot water, and my trusty pour over brewer.
For the grind, a medium consistency works best. I'm aiming for something similar to granulated sugar, which allows for a proper extraction without overdoing it.
A consistent grind means that each coffee particle is in contact with the water for the same amount of time, leading to a better flavour.
Water temperature is crucial. I aim for about 96 degrees Celsius. Too hot and it might burn the grounds, too cool and the coffee might be under-extracted. The right temperature allows me to extract the full range of flavours from my coffee grounds.
The filter comes next. Whether it's paper or metal, it should fit my brewer well. I always ensure that it's properly rinsed with hot water to eliminate any papery taste and to preheat my brewer.
Once everything's ready, I start the brewing process. I begin with a 'bloom' pour, wetting the grounds just enough to let them release any gas trapped during the roasting process. Then, I continue pouring the water in a slow and steady spiral, giving time for the water to draw out the flavours as it passes through the coffee grounds and into my cup.
In a nutshell, pour over coffee is about patience and precision, but it's all worth it for that unbeatable brew. It's an intimate way of brewing that brings out the best in your beans.
Pour Over Equipment
For a great pour-over, I swear by precision in both weight and grind. Having the right gear makes all the difference. Trust me, a bit of kit can transform good coffee into something sublime.
The Significance of Scales
In my kitchen, a coffee scale is crucial. It's all about getting the pour over coffee ratio spot on for a consistent brew. I go for a 1:15 or 1:17 ratio, one part coffee to fifteen or seventeen parts water. Without my scale, perfecting this balance would be a blind guess.
Choosing the Right Grinder
A great grinder is non-negotiable. For the freshest flavour, I grind right before brewing. And it's not just about grinding; it's the consistency of the grind that matters. Whether you're using a Hario V60 or a Chemex, a burr grinder will give you an even grind every time, ensuring a full extraction of all those complex tastes.
When using the Hario V60, for example, I find that a medium grind does the trick nicely. A gooseneck kettle also comes in handy with its precise pour, which complements the V60's design. A thermometer isn't a must for me, but I know folks who swear by it for hitting that sweet spot around 93–96°C.
And let’s not forget about the filters. Whether you prefer paper filters or a metal one, what matters is that it matches your brewer and that you rinse it before adding the grounds to avoid any papery taste in your coffee.
My V60, scales, and trusty grinder are my morning ritual's MVPs. And honestly, a good electric kettle with temperature control doesn't hurt either.
Mastering the Pour Over Technique
When I make pour over coffee, I focus on fine-tuning a few key aspects: the pour over ratio, the temperature and rate of the pour, and the bloom phase. These elements work in concert to produce an exceptional cup of coffee.
Perfecting the Coffee-to-Water Ratio
In my experience, starting with the right coffee-to-water ratio is crucial.
I adhere to the generally recommended ratio of 1:16, which means I use 1 gram of coffee for every 16 millilitres of water. But it's not set in stone; sometimes I adjust the ratio slightly to suit my taste preference.
This ratio serves as my starting point for a balanced extraction, where the water can evenly saturate the coffee grounds to achieve a well-rounded flavour profile.
Controlling the Pour: Temperature and Rate
Managing the temperature and pour rate is vital for a good pour over. I make sure my water is about 93°C (200°F), which is the ideal temperature for optimal extraction without over-extracting bitter flavours. As for the pour, it's an art form, keeping a steady and controlled flow ensures even saturation and, ultimately, a uniform extraction. I sometimes use a goose-neck kettle for precision, guiding the water flow in a slow, spiral movement from the centre of the grounds outward.
The Bloom: Why It's Crucial
The bloom, that's the first pour, causing the coffee grounds to swell and release gases is where the magic starts.
I pour just enough water to saturate the grounds and let it sit for about 30 seconds.
This step is crucial for degassing, which allows for a more even and efficient extraction process afterward. It's during the bloom that I can see if my grind size is right; if the bloom is too slow or too vigorous, I might need to adjust my grind size for next time.
Frequently Asked Questions
When it comes to making the perfect pour-over coffee, I know you've got questions. Let's get straight into the nitty-gritty of ratios and measurements.
What's the ideal ratio for a single cup of pour-over coffee?
For a single cup, my go-to ratio is about 1:16, which means for every 1 gram of coffee in pour over, I use 16 grams (or millilitres) of water. This typically results in about 18 grams of coffee to 300 grams of water for a balanced brew. It's a good starting point, but feel free to tweak it to your taste. For a detailed breakdown on various ratios, check out this guide to pour-over coffee ratios.
What's the perfect amount of coffee needed for two cups of pour-over?
For two cups, you'll simply double the single-cup ratio. That's about 36 grams of pour over coffee to roughly 580 grams of water. Keep that 1:16 ratio in mind, and you'll be golden!
