Pour-Over Ratios, Explained
Pour-over recipes get cited as ratios like “1:15” or “1:17” — the number is grams of water per gram of coffee. Here’s what actually changes as you move along that range.
The range, mapped
- 1:15 (stronger, heavier body) — good for darker roasts or if you like a bolder cup.
- 1:16 (balanced, most common default) — a safe starting point for almost any bean.
- 1:17 (lighter, more tea-like) — good for brighter, lighter-roasted single origins where you want clarity over heft.
Why this matters more than people think
Two people can use the exact same beans, grind and pour technique, and get a completely different cup just by picking a different ratio. It’s the single fastest dial to turn before you touch grind size.
A simple way to start
Weigh 20g of coffee, use 320g of water (a 1:16 ratio), and adjust from there: more water next time if it tastes too strong or heavy, less if it tastes thin or sour.
Frequently Asked Questions
What coffee-to-water ratio should I start with?
1:16 (1g of coffee per 16g of water) is a reliable, middle-of-the-road starting point for most pour-over methods.
Does a stronger ratio mean more caffeine?
Not directly — ratio changes strength and body more than caffeine, which is driven more by dose, grind size and brew time.