Calculator
Pour-over calculator
Choose how much coffee you're making and how strong you like it. You'll get the water, the bloom, and a pour schedule to follow on your scale.
Pour schedule
| Time | Step | Scale reads |
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How it works
Ratio
The ratio is grams of water per gram of coffee. Most pour-over recipes fall between 1:15 (stronger, heavier) and 1:17 (lighter, more delicate). 1:16.7, which is 18 g to 300 g, is a good middle ground. If a cup tastes balanced but too weak or too strong, change the ratio. If it tastes sour or bitter, change the grind instead (see the grind guide).
Bloom
The first pour uses about 2.5× the coffee's weight in water. It lets fresh coffee release CO₂ so the rest of the water can extract it evenly. Wait 30–45 seconds before the next pour.
Pours and timing
After the bloom, the water is added in three pours: up to half, then five-sixths, then all of it. Bigger brews take a little longer to drain, so the schedule stretches from about 2:30 for a small cup to about 4:00 for a large carafe. Treat the times as a guide: if your drawdown runs much faster or slower, adjust the grind.
Water temperature
Lighter roasts are denser and extract more slowly, so they suit hotter water. Darker roasts extract easily and taste smoother a little cooler. Anywhere around 90–96°C works.