Pour over
Build a pour-over recipe you can repeat.
Start with a clear ratio, control the variables that matter, and use taste plus drawdown to decide what to change next.
Calculate my ratio →How to make pour-over coffee
Use one simple starting recipe, then learn how ratio, grind, temperature, bloom, pouring, and drawdown work together without chasing a single perfect number.
Go deeper →Start with a repeatable ratio
Choose a coffee-to-water ratio you can repeat, then keep it stable while dialing in grind size and technique. A ratio around the middle of common filter-coffee ranges is a useful starting point, not a universal target.
Go deeper →Use grind size to control flow and extraction
A finer grind generally increases resistance and extraction opportunity; a coarser grind generally speeds flow. The right range depends on dose, brewer geometry, filter, grinder, and technique.
Go deeper →Troubleshoot drawdown and taste together
A slow drawdown is not automatically bad and a fast one is not automatically bad. Combine brew time with taste, bed behavior, and repeatability before changing the grind.
Go deeper →Keep pouring technique simple
Consistent pours are more useful than decorative complexity. Control total water, timing, agitation, and repeatability first.
Go deeper →