Pour Over Ratio Calculator

1:15 to 1:17 is the common range for pour-over — 1:15 makes a fuller-bodied, stronger cup, while 1:17 is lighter and more tea-like.

Most specialty coffee shops land around 1:16 as a balanced default.

Fresh coffee releases carbon dioxide when it hits hot water, and that gas pushes water away from the grounds if you pour the full amount at once.

A short bloom (a small pour, then a 30-45 second pause) lets the CO2 escape first, so the rest of the water can extract more evenly.

Yes, for even extraction — pouring the total water in 2-3 stages (rather than all at once) keeps the coffee bed saturated and prevents channeling, where water finds an easy path through the grounds and bypasses the rest.

It also gives you more control over total brew time.

Medium, similar to coarse sand — finer than drip machine coffee is sometimes ground, coarser than espresso.

If your total brew time runs much outside 2:30-3:30 for a typical pour, adjust grind size before changing anything else.

At 1:16, 20 g of coffee takes 320 ml of water.

Use 300 ml (1:15) for a fuller cup or 340 ml (1:17) for a lighter one.

The bloom is roughly 2x the coffee weight, about 40 ml here, and counts toward the total.

The 1:15-1:17 range works for all of them as a starting point.

The dripper changes flow and brew time more than strength, so adjust grind size to hit your target time before you change the ratio.