☕ Pour Over Coffee Calculator
Get the perfect coffee-to-water ratio for any pour over dripper — V60, Chemex, Kalita and more
| Dripper | Ideal Ratio | Brew Time | Grind Size |
|---|---|---|---|
| Hario V60 (01/02) | 1:15 | 3–3.5 min | Medium-Fine |
| Chemex 3–cup | 1:16 | 3.5–4 min | Medium-Coarse |
| Chemex 6–cup | 1:16 | 4–5 min | Medium-Coarse |
| Kalita Wave | 1:15 | 3–4 min | Medium-Fine |
| Origami Dripper | 1:15 | 3–3.5 min | Medium-Fine |
| Aeropress | 1:13 | 1–2 min | Fine-Medium |
| Clever Dripper | 1:15 | 3–4 min | Medium |
| Strength | Ratio | Coffee (per 300ml) | Taste Profile |
|---|---|---|---|
| Mild / Light | 1:17 | 17.6 g | Delicate, tea-like |
| Standard | 1:15 | 20 g | Balanced, bright |
| Cafe Style | 1:14 | 21.4 g | Rich, full body |
| Strong | 1:13 | 23 g | Bold, intense |
| Very Strong | 1:11 | 27 g | Espresso-like |
Pouring Coffee above the filter is just pouring warm water directly on the grounds by hand, no machines, no tricks, only yourself and gravity helping the cause. Water flows through the grounds and drips down in the cup that you hold to receive it. That is like the way machines work, but you have more control over the whole process.
Also this allows a lot of space for mistakes, if you do not mind quite a lot.
How to Make Coffee by Pouring Over a Filter
Start with the right amount easily by using a ratio of 1:16 between Coffee and water. So, one gram of Coffee for sixteen grams of water. In practice, take about 20 grams of grounds with 320 grams of water, and it will turn out well.
Without a scale at hand, two full spoons of grounds per cup of six ounces is a good guess. But here is the key point: weights beat volume always, because two batches from one kind of beans can seem entirely different than from another kind. Using a scale, you remove the guessing and easily reach the same results tiem after time.
The blooming is a step that many people skip, even though one should not leave it out. Simply pour only just enough water that it fully soaks the grounds, then let everything rest for about 45 seconds. This helps the trapped gases exit from the Coffee, which opens the flavor up.
When that ends, pour the rest of the water. Move in a spiral from the center outward, which helps to mix well. Many experts split the water into for equal parts, around 60 grams each, with gaps of 10 to 20 seconds between them.
The size of grinding seriously affects the final result. In smaller or bigger size of your grounds, water passes more quickly through the filter. If it is too fine, the Coffee does taste bitter and bad.
Flat, bland flavor commonly shows low quality of beans, dirty gear or too old a mix. The whole preparation should knot last more than five minutes, otherwise you get bad flavors.
A kettle with a long spout gives the accuracy for pouring that is needed here. A model with temperature control is even better… It keeps the water at the perfect degree during the whole process.
For the dripper itself, models with a flat base ensure more even flow and steady results. One can buy a plastic V60 for only four to seven dollars. Different ways of pouring bring out various notes in the bean, whether sweet or some other character.
Methods for pouring over a filter differ a lot depending on who one asks. Some favor one steady flow, others split it in two or three parts with 30 to 45 seconds between them. One single pour gives average flavor, while several help it a bit more.
Playing with the size of grinding, temperature of water and tiny details allows you to adapt everything to your taste. There is not only one right way… Everything is about finding what works for you.
Most cups hold around 8 ounces, although 12 ounces also happen commonly. If all those steps soundtiring, the Clever dripper skips the troubles and still gives great Coffee.