Common Mistakes When Using the Pour Over Coffee Ratio

When it comes to the perfect cup, mastering the pour over coffee ratio is key. Whether you're using the popular 1:15 or a lighter 1:17 coffee to water ratio for pour over, knowing how much coffee and water to use—and how to adjust it—can mean the difference between a rich, balanced brew and a bitter or bland disappointment. If you've ever wondered about the best ratio for pour over or caught yourself Googling how much coffee for pour over, this guide is for you.

Using a scoop might feel convenient, but it throws off your coffee pour over ratio. The most accurate method is to weigh both the coffee and the water—ensuring your ratios for pour over coffee are consistent every time.

Even with the perfect water to coffee ratio pour over style, grind size matters. Use a medium grind for balanced extraction and avoid bitterness or sourness that comes from mismatch between pour over ratio and grind.

Pour over ratios assume proper extraction, which is dependent on water temperature. If the water is too cool (<195°F / 90°C), your coffee might be under-extracted and flat. If too hot (>205°F / 96°C), bitterness can take over.

Stick to the 195–205°F (90–96°C) range for best results.

Pour over is all about patience. If you dump all the water in at once or rush the bloom phase, even the best ratio won’t help.

A controlled, consistent pour ensures even saturation and extraction.

Different beans react differently. Lighter roasts often shine with a slightly higher water ratio (e.g. 1:17), while darker roasts may benefit from a stronger 1:15 approach.

Don’t be afraid to experiment and take notes—your ideal ratio might vary by roast, origin, or even mood.

Different beans react differently. Lighter roasts often shine with a slightly higher water ratio (e.g. 1:17), while darker roasts may benefit from a stronger 1:15 approach.

Don’t be afraid to experiment and take notes—your ideal ratio might vary by roast, origin, or even mood.

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