Notes on pour-over ratios
I have been making pour-over at home for about three years, and for most of that time I used whatever ratio the last video I watched recommended. This month I decided to actually test it.
The setup
Same beans for the whole week: a washed Ethiopian from a small roaster near Nakazakicho. Same grinder setting, same kettle, water just off the boil. The only variable was the ratio of coffee to water.
| Ratio | Coffee | Water | Impression |
|---|---|---|---|
| 1:15 | 20 g | 300 g | Heavy, a bit muddy |
| 1:16 | 18.75 g | 300 g | Balanced, sweet |
| 1:17 | 17.6 g | 300 g | Bright, slightly thin |
Conclusion
For this particular coffee 1:16 was the clear winner. The 1:17 cup was pleasant in the afternoon, when I wanted something lighter, but the morning cup is now firmly 1:16.
I suspect the answer changes with the roast. Darker beans will probably prefer something closer to 1:17. That is next month's experiment.