Q: What's the best coffee-to-water ratio for pour-over?
Start with 1:16—one gram of coffee to 16 grams of water. That's about 30 grams of coffee for 480 grams (or milliliters) of water. Adjust to taste: more coffee for a stronger cup, less for a lighter one.
Q: How hot should the water be for pour-over?
Aim for around 200°F (93°C). If you don't have a thermometer, let boiling water sit for 30-45 seconds. Too hot can scorch the coffee, too cool and you'll get under-extraction.
Q: What grind size should I use for pour-over?
Medium, like sea salt. If your brew tastes bitter, grind coarser; if it's sour, grind finer. Small tweaks make a big difference.
Q: Why do I need to bloom the coffee?
Blooming releases trapped CO2 and ensures even extraction. Pour twice the coffee's weight in water, wait 30 seconds, then continue. Skipping this can lead to uneven flavor.
Q: How long should the whole brew take?
Aim for 2.5 to 3.5 minutes from first pour to finish. If it's faster, grind finer; if slower, grind coarser. This timing helps hit the sweet spot.
