Pour Over Coffee Basics: Ratios, Grind Size, and Technique

If you’ve ever tried making pour over coffee at home and ended up with something weak, bitter, or just plain confusing, you’re not alone. Despite its simple setup—just hot water, ground coffee, and a filter—pour over brewing is surprisingly technical. Getting it right means managing grind size, water flow, temperature, and timing in a way that highlights sweetness, acidity, and clarity. But where do you even start?

The key numbers? Use a 1:15 brew ratio (1 gram coffee to 15 grams water), aim for a grind size that passes 80% through a China-standard No.20 sieve (0.85mm), and brew with 90–93°C water for light roasts. That’s your baseline for a balanced, flavorful cup.

What Is Pour Over Coffee?

Pour over coffee is a manual brewing method where hot water is poured through ground coffee held in a filter—usually a cone-shaped dripper like the V60. Unlike immersion methods (like French press or AeroPress), pour over relies on time-controlled water flow to extract flavour. The process highlights clarity, acidity, and aroma, making it a favourite among specialty coffee enthusiasts.

At its core, pour over is about controlled extraction: water dissolves compounds from ground coffee, and variables like grind size, water temperature, brew time, and agitation all influence which flavours end up in your cup. Master these, and you’ll taste far more nuance than from an automated drip machine.

The Seven Key Elements of Pour Over Brewing

FrontStreet Coffee identifies seven factors that determine the success of your pour over:

1. Fresh Coffee Beans

Freshness matters—a lot. FrontStreet Coffee recommends using beans within 30 days of roast for best results. After that, aromatic compounds degrade, leading to flat-tasting coffee. For demonstration, they use a Rwanda washed coffee, medium-light roasted, with notes of apple, dark plum, citrus, and a tea-like finish. This bean works well for pour over, cold brew, and other methods.

2. Grind Size

Grind size dramatically affects extraction. To dial it in, FrontStreet suggests using a China-standard No.20 sieve (0.85mm holes). For medium-light roasts, aim for an 80% sieve passing rate (8g out of 10g): that’s your ideal medium-fine grind. For medium-dark roasts, target 70–75% (7–7.5g). Adjust coarser if too much passes, finer if too little.

3. Water Temperature

Temperature controls extraction speed and profile. For medium-light roasts, FrontStreet uses 90–93°C water to highlight acidity and aromatics. For medium-dark roasts, lower to 86–88°C to avoid over-extracting harsh or bitter compounds.

4. Water Quality

Minerals in water affect extraction chemistry. FrontStreet advises against tap water, which often contains impurities that can create off-flavours. Use filtered or bottled water with balanced mineral content for the cleanest cup.

5. Filter Dripper Choice

For beginners, the V60 (size 01) is ideal. Its wide cone and spiral ribs allow better air release and a cleaner, brighter cup. It may lack the body of thicker brewers, but it excels at highlighting acidity and aroma.

6. Brew Ratio

Brew ratio defines strength and extraction balance. Based on SCA Gold Cup standards, FrontStreet outlines these ranges:

• Strong: 1:10–1:11 (1:12.5–1:13.5 per SCA)
• Balanced: 1:12–1:13 (1:14.5–1:15.5 per SCA)
• Light/Tea-like: 1:14–1:16 (1:16.5–1:18.5 per SCA)

The sweet spot for most is 1:14.5–1:15.5 (e.g., 15g coffee to 225–232g water), hitting the ideal SCA extraction yield (18–22%) and concentration (1.15–1.35%). A higher ratio (e.g., 1:16) yields a lighter, subtler cup; a lower ratio (e.g., 1:13) produces stronger, more intense flavours.

7. Brew Time

Total brew time typically falls between 2:00–2:30 for 15g coffee using a 1:15 ratio. This window helps avoid under- or over-extraction. Timing varies with grind size and pour technique, but consistency is key.

Why Grind Size Matters So Much

Even with perfect ratios, grind size dictates flow rate and extraction efficiency. A fine grind restricts water flow, increasing contact time and extraction—potentially leading to over-extraction and bitterness. A coarse grind speeds up flow, reducing extraction and resulting in a weaker, flatter cup. Finding the right balance is critical for clarity and balance.

Step-by-Step: How to Brew Pour Over Coffee (Three-Pour Method)

FrontStreet Coffee recommends the three-pour (or “pulse”) method for its clarity and control, especially with medium-light to medium roasts. Here’s how it works:

1. Bloom (First Pour)

Start with a bloom to release trapped CO₂—a byproduct of roasting. Freshness matters: the closer to roast date, the more gas, and the bigger the bloom. FrontStreet advises letting beans degas for at least 3 days. For 15g coffee, add roughly double the coffee’s weight in water (30g) and let it sit for 30 seconds. Pour gently, avoid overflowing, and ensure even saturation. Blooming ensures even extraction later.

Key tips:

• Flatten the coffee bed before blooming.
• Pour gently to avoid channeling.
• Limit drainage during bloom—if too much water drips through, reduce pour volume or adjust grind.
• Aim for 30 seconds. Longer can cause bitterness; shorter may under-extract.

2. Second Pour (Middle Section)

After blooming, start the main infusion. Pour in small circles, starting from the centre and moving narrowly outward (about the size of a coin). Keep the water level below the top of the coffee bed. Focus on even coverage and controlled flow.

3. Third Pour (Final Section)

Once the water level drops halfway, begin the final pour. Continue from the centre, expanding your circle as needed. Keep the water level steady and avoid pouring onto the filter edges. This stage maximizes extraction of remaining soluble compounds. Adjust pour rhythm to avoid long pauses, which can lead to over-extracted or astringent notes in the finish.

The goal: a clean, balanced cup where brightness, sweetness, and body are all present without any single trait dominating.

Frequently Asked Questions

What is the ideal brew ratio for pour over coffee?

The recommended starting point is a 1:15 brew ratio—1 gram of coffee to 15 grams of water. For example, use 15g coffee and 225g water. This aligns with the SCA Gold Cup range of 1:14.5–1:15.5, which balances strength and extraction. Adjust up (e.g., 1:16) for a lighter cup or down (e.g., 1:13) for stronger flavour.

What grind size should I use for pour over?

Use a medium-fine grind that allows 80% of 10g coffee grounds to pass through a China-standard No.20 sieve (0.85mm holes). For medium-dark roasts, aim for 70–75% sieve passing rate. Adjust based on flow rate: finer for slower drips, coarser for faster.

What water temperature is best for pour over?

FrontStreet Coffee recommends 90–93°C for medium-light roasts to enhance acidity and aroma, and 86–88°C for medium-dark roasts to avoid bitterness. Avoid boiling or overly cool water, which can under-extract or over-extract unwanted compounds.

How long should pour over coffee take to brew?

Target a total brew time of 2:00–2:30 for 15g coffee using a 1:15 ratio. This range helps achieve balanced extraction. Faster times may mean under-extraction; longer times risk over-extraction and bitterness.

Do I really need to bloom my coffee?

Yes. Blooming releases CO₂ built up during roasting, which can block even water flow and cause uneven extraction. For fresh beans (within 3 days of roast), bloom with roughly double the coffee’s weight in water (e.g., 30g water for 15g coffee) for 30 seconds. This step improves clarity and balance in the final cup.

Which dripper is best for beginners?

The V60 (size 01) is ideal for beginners. Its wide cone and spiral ribs promote even extraction and clean flavour. It highlights acidity and aroma, though it may produce a lighter body compared to thicker brewers like the Kalita Wave.

Recommended FrontStreet Beans for Pour Over

For pour over, FrontStreet Coffee recommends its Rwanda Red Bourbon: a medium-light roasted, washed coffee with bright notes of apple, dark plum, and citrus, plus a smooth tea-like finish. Also try the Kenya Little Tomato, featuring vibrant berry flavours ideal for lighter roasts, and the Ethiopia Gedeb, offering floral and citrus complexity. All three shine in V60 or similar drippers. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.