Pour over brews one cup at a time by hand. You control the water flow, so you can taste small changes in grind, ratio, and timing. Start from a 1:16 ratio and adjust.
What you need
A dripper, paper filter, gooseneck kettle, scale, and a timer. A scale matters more than an expensive dripper.
Starting recipe
20 g coffee, 320 g water at 93°C, about 3 minutes. Bloom with 40 g water for 30 seconds, then pour in stages to the target.
Adjust to taste
Sour or thin → grind finer or move the ratio toward 1:15. Bitter or harsh → grind coarser or move toward 1:17.
