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!
Replies to This Discussion
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Permalink Reply by Chris Cockrell on
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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
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Permalink Reply by Stephanie Ratanas on
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We use somewhere between 20 and 25 grams for a 12 ounce cup, and usually a little less coarse than what you would do for a paper filter. It really has depended on what coffee we are brewing. We've found that various coffees can taste great at vastly different settings. Try doing a handful at a time, at different grind settings or dose, and figure out what's best for you.
I heart pour-over.
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Permalink Reply by Dex on
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We have used the 20g and I really liked the flavors it brought out. It all boils down to in a group there is always someone with different taste preference and we are not all agreeing so trying to find a common ground to help sway this person. So they know its more standard one way and the other way is not bad but brings out more of a different taste which may be what they like.
Stephanie Ratanas said:We use somewhere between 20 and 25 grams for a 12 ounce cup, and usually a little less coarse than what you would do for a paper filter. It really has depended on what coffee we are brewing. We've found that various coffees can taste great at vastly different settings. Try doing a handful at a time, at different grind settings or dose, and figure out what's best for you.
I heart pour-over.
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Permalink Reply by Brady on
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We do 1.0 oz for 14fl-oz of brewed coffee. This works out to 28g.
I do pourover using 60g/L as a starting point, scale it to the size of the batch, grind to drip out in 3-4 minutes, taste and adjust for next time.
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Permalink Reply by Shaun Parrish on
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This what we've found to work the best for our shop:
- Between 2.3 and 2.5 grams for each ounce of water depending on which coffee is being served
- Grind slightly finer than your standard drip setting
- Quick "presoak" to allow the grounds to bloom before full extraction
May seem like a lot compared to what most people have posted here. Brady's ratio seems to be close to what we're brewing. Interesting to see how different the answers are... just another example of how arbitrary "taste" can be.
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Thanks for everyone's input so far this really helps and give me more to look at and try out!
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For your consideration, a truly excellent video tutorial on the subject:
http://www.squaremileblog.com/2008/12/27/videocast-3-chemexpourover/
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Thanks Brady!
Brady said:For your consideration, a truly excellent video tutorial on the subject:
http://www.squaremileblog.com/2008/12/27/videocast-3-chemexpourover/
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Permalink Reply by Selina on
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we only serve 16oz cups as well, whether if they're 'for here' or 'to go.' we found that the formula recommended on coffeegeek.com (7g/4oz) was right on.. so we do 28g of coffee. we recently changed roasters to *Barefoot* (we loves!) and realized we had to adjust our grind a little finer (we found it best right in between Auto Drip and Fine--right on that middle line--on a Bunn grinder). everything boils down to taste and what you think brings out the best in your coffee, so.. cupping is definitely in order til you find your sweet spot! :)
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Permalink Reply by illudereludere on
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What the hell is a pour over?
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Permalink Reply by Mike McGinness on
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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)
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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?
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