Choose Brewer and Baseline Ratio
20 minutesPick V60, Chemex, or Kalita and set starting ratio based on roast level and cup size.
Field context
This workflow is part of 2 niche fields
Complete guide for pour over mastery — step-by-step workflow, tools, checklist, and expert tips to get started.
Pick V60, Chemex, or Kalita and set starting ratio based on roast level and cup size.
Match grind size to brewer geometry and heat water to the SCA-recommended range for your roast.
Bloom at 2× dose weight for 30–45 s, then pour in controlled spirals maintaining target flow rate.
Evaluate acidity, sweetness, and body; adjust grind or temperature one step at a time.
Determine coffee and water weights for your target cup volume and preferred strength.
Maintain consistent pour rate in g/s to avoid channeling and uneven extraction.
Select optimal water temperature based on roast level and brew method.
Monitor drip rate during drawdown to diagnose grind size issues.
Starting ratios by brewer type.
| Brewer | Ratio | Grind | Total Time |
|---|---|---|---|
| V60 02 | 1:16 | Medium-fine | 2:45–3:15 |
| Chemex 6-cup | 1:15.5 | Medium-coarse | 4:00–4:30 |
| Kalita Wave | 1:16 | Medium | 3:00–3:30 |
A gooseneck kettle with 3–5 g/s pour rate gives far more repeatability than a standard spout.
Change grind OR temperature per session — changing both makes diagnosis impossible.
Boiling water causes serious burns — keep kettle base stable and pour away from body.