What ratios and grind do you use for pour overs in your shop?

Recently a group of us have been trying different ratios for pour overs. This is for just a single 12oz cup. I am just curious to what others have been using as their standard or base. Some times you just have to try stuff out to know so we have been changing grind, gram, water ect. Just looking to see if there is a common ground among shops. There is always difference of opinion in taste and all of us won't always agree but we want to get the best flavor of the coffee with it still being a nice bodied rich cup (depending on coffee attributes of course). Different people in the group are trying this different ways not all the same flavor path not all bad but we need to have a standard to serving it to customers and I am trying to find a nice middle ground and highlight the coffee! Your ratios may help solve this so thanks!

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Permalink Reply by Dex on August 1, 2009 at 8:54am
Now there is a pick of one but basically not to sound silly but just like it sounds you pour it! You should check it out great way to enjoy coffee. French press is great and was my fav way to have it at home but pour over is a much cleaner cup. Sometimes I still like the dirtyness of french press.....

illudereludere said:
What the hell is a pour over?
Permalink Reply by Chris Cockrell on August 4, 2009 at 5:01pm
I'm glad I followed this thread - I checked the measure on my scale and in fact 2 better than full of the blue scoops is more like 22g ground, not the 15-16 grams. Love the pour overs!!!

Chris Cockrell said:
The little blue scoop found on Sweet Marias website (http://www.sweetmarias.com/prod.roastkits.php) and others sites is the standard coffee measure scoop used in SCAA seminars - says the SM site.

We sell 16 oz cups of single serve pour overs at the Farmers Market and use two of these scoops of coffee - about 15-16g for a serving of about 12oz in the 16oz cup. It's funny - many of our customers are amazed at how much coffee we use. Many tell me they use that much for a full pot. I just say "try it" and see what happens. Usually, they end up buying a bag of beans... :-)

Of course the grind, the water, water temp, pouring method, and freshness of the coffee are all other discussions.

Good luck!!!

Chris
Lagrange Coffee Roasters
Permalink Reply by Chris Cockrell on August 4, 2009 at 5:04pm
Mike - love the drip station. Did you make this? I hope to post pics of our new drip station made by my very wood handy brother-n-law.

Chris


Brady said:
miKe mcKoffee aka Mike McGinness said:

For my PourOver station use 8oz 16g, 12oz 22g, 16oz 28g, 24oz (ToGo only) 34g. Bunn grind set on top line between espresso and I forget the next coarser off the top of my head.

(Note: have switched from bleached Melitta filters to unbleached Filtropa since pic)

Hey Mike, how do you think the Filtropa compares to the Melitta?
Permalink Reply by Chris Cockrell on August 4, 2009 at 5:17pm
These are pics from the LaGrange Farmers Market in LaGrange, KY last weekend. This is our new 5-cup drip station - we call it the Largen model 73009, named after my brother-n-law who made it and other fine wood creations. We love it!!



Mike - how do you like your new filters???



 http://www.smellthesmoke.net/Index.htm

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