purpose
Pour Over Coffee Calculator
Get precise pour-over brewing ratios for V60, Chemex, and more. Includes bloom water calculation and grind guidance.
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Try an Example
Pick a scenario to see how the calculator works, then adjust the values
Morning Drip Coffee
Two standard cups of medium-strength drip coffee.
Key values: 2 cups (6 oz each) · Medium strength · Arabica beans
Espresso Double Shot
A classic double espresso with standard extraction.
Key values: 18g dose · Normale profile · 25-30 sec pull
Cold Brew Concentrate
A batch of cold brew concentrate for the week.
Key values: 500 mL water · Strong ratio 1:4 · 18-24 hr steep
V60 Pour-Over
A single precise pour-over with bloom calculation.
Key values: 1 cup · Medium-strong · Bloom water shown
Pour-Over Brewing
Pour-over is a manual percolation method — water flows through a bed of ground coffee by gravity, extracting flavors on its way down. Unlike French press (immersion), the brewer controls flow rate and extraction by pouring speed and pattern.
Recommended Ratio
| Cups | Water | Coffee |
|---|---|---|
| 1 cup (250 ml) | 250 g | 15.6 g |
| 2 cups (500 ml) | 500 g | 31 g |
| 3 cups (750 ml) | 750 g | 47 g |
The Bloom Phase
Pour about twice the coffee weight in water over the grounds and wait 30–45 seconds. This is the bloom — it degasses carbon dioxide trapped in freshly roasted beans. Without blooming, CO₂ creates channels and uneven extraction.
For 30 g of coffee, use about 60 g of water for the bloom, then pour the remaining 420 g in slow, concentric circles.
Popular Pour-Over Devices
| Device | Filter | Character | Grind |
|---|---|---|---|
| Hario V60 | Paper cone, spiral ribs | Clean, bright, nuanced | Medium-fine |
| Chemex | Thick paper | Very clean, tea-like body | Medium-coarse |
| Kalita Wave | Flat-bottom wave filter | Even, forgiving, balanced | Medium |
| Melitta | Wedge paper filter | Simple, consistent | Medium |
Target Brew Time
2.5–4 minutes total (including bloom). If the brew drains too fast, the grind is too coarse or the pour too aggressive — result will be sour and thin. If it stalls past 4 minutes, the grind is too fine — result will be bitter and astringent. Adjusting grind size is the primary lever.
Frequently Asked Questions
What is the best coffee-to-water ratio for pour-over?
The standard pour-over ratio is 1:16 (grams of coffee to grams of water). For a single cup with 250 ml of water, use about 15.6 g of coffee. Adjust to 1:14 for stronger or 1:18 for lighter coffee.
What is the bloom and why is it important?
The bloom is a 30 to 45 second pre-infusion where you pour about twice the coffee weight in water over the grounds. This degasses carbon dioxide trapped in freshly roasted beans. Without blooming, CO₂ creates channels that cause uneven extraction.
How long should a pour-over take?
Total brew time (including bloom) should be 2.5 to 4 minutes. If it drains too fast, the grind is too coarse and the result will be sour. If it stalls past 4 minutes, the grind is too fine and the result will be bitter. Adjust grind size to hit this window.
What is the difference between V60 and Chemex?
The V60 uses a thin paper cone filter with spiral ribs, producing a clean, bright cup with a medium-fine grind. The Chemex uses a much thicker paper filter that absorbs more oils, producing a very clean, tea-like body with a medium-coarse grind.
What grind size should I use for pour-over?
Use medium-fine for V60 (like table salt), medium for Kalita Wave and Melitta, and medium-coarse for Chemex. The grind size controls how fast water passes through the coffee bed, which directly affects extraction and brew time.
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