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The pour-over ratio I see most people mess up is way off
Honestly, I've been watching coffee videos for the last 5 years and it's crazy how often people use 15 grams of coffee to 300 grams of water. That's a 1:20 ratio, which always comes out watery and weak to me. I started messing around with my Chemex back in 2020 and found that 1:16, like 20 grams to 320 grams, gives a way better flavor without being too bitter. My buddy Matt insisted 1:18 was the gold standard last month, so we brewed both side by side. He finally admitted mine tasted richer and less like dirty water. How do you all figure out your go-to ratio without just guessing?
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james_bell14d ago
15 to 300 is basically making expensive leaf water, not coffee. I tried that once thinking I was being fancy and ended up pouring it down the sink halfway through. Stick with your 1:16 and let the internet argue about the rest.
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claire87214d ago
Maybe try grinding a bit finer next time if you're using that ratio. I've found that with 15g to 300ml you really need a coarser grind than you think or it gets bitter fast. Also pouring slower helps - like 30 seconds for the first pour then let it bloom properly. I did the same thing my first try and it tasted like dirty sink water. Once I dialed in the grind size it actually came out pretty balanced and fruity.
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smith.nancy12d ago
Dirty sink water" - come on, man. It's just pour over coffee. Not that deep. People act like brewing coffee is rocket science now. I've made coffee with tap water, random grinds, eyeballed the amount, and it still tasted fine. Maybe your standards are just too high. Or your taste buds are fried from all that fancy single origin stuff. It's hot bean water. Drink it or don't.
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