Single Origin Coffee Ratios: The Perfect Pour-Over Proportions and Essential Extraction Theory

Pour-Over Single Origin Coffee Theory

1. The Perfect Ratio for Pour-Over Single Origin Coffee

1 serving: 10g coffee grounds : 150ml hot water (130g coffee liquid)

2 servings: 18g coffee grounds : 270ml hot water (234g coffee liquid)

3 servings: 25g coffee grounds : 375ml hot water (325g coffee liquid)

30g coffee grounds : 450ml hot water (390g coffee liquid)

2. Water Temperature

Water temperature is determined by the coffee's freshness, roast level, and grind size, and by the flavor profile you want to achieve.

A. Freshness:

Freshly roasted coffee beans are vigorous and produce large amounts of carbon dioxide internally. In this state, if water above 90°C is poured, the grounds produce excessive foam, disrupting the bloom layer, which many call "volcano bubbles." Freshly roasted beans therefore require a lower water temperature for extraction.

Aged beans, which have been continuously releasing carbon dioxide, lose too much CO2 and become less vigorous, much like a person in middle or old age. Only higher water temperatures can fully rouse the dormant aromatic compounds and other substances.

This shows how important carbon dioxide is for protecting coffee beans. When we brew pour-over coffee daily, we watch the continuous "hamburger bun" expansion during blooming. That is actually carbon dioxide from fresh coffee cells rapidly releasing under the action of hot water. If there is no such expansion during blooming, or it is not obvious, the beans are nearing the end of their life.

B. Roast Level:

Light roast coffee requires a higher brewing water temperature, generally between 85-90°C, because the lighter the roast, the more prominent the acidity and the heavier the bitterness.

Medium roast coffee requires a moderate brewing water temperature, generally between 80-85°C, because acidity and bitterness are relatively balanced.

Dark roast coffee requires a lower brewing water temperature, generally between 75-80°C, because the darker the roast, the weaker the acidity and the heavier the bitterness.

C. Grind Size:

Each brand, and even each individual grinder, produces a slightly different grind consistency. As a general reference, coffee grind size can be compared to the coarseness of commercially available granulated sugar.

Light roasts should be ground finer (Mazzer Major 4.0); dark roasts should be ground coarser (Mazzer Major 5.0); medium roasts should use an intermediate setting (Mazzer Major 4.5).

D. Desired Flavor Profile:

Even after roasting, coffee beans are still alive, with continuous movement and change occurring within them.

Because of this, we cannot approach pour-over coffee with mechanical, static, or metaphysical concepts. The best method is to decide the flavor profile you want based on the condition of your beans and the three most important factors: freshness, roast level, and grind size.

Steps:

① Fold the Filter Paper:

Open the folded filter paper and place it in the dripper, making sure it fits as closely as possible to the dripper wall.

Place the dripper on top of the server.

② Warm the Cup:

Pour hot water from the gooseneck kettle along the inner wall of the dripper in a circular motion, slowly and in small amounts.

This serves three purposes: it helps the filter paper adhere more closely to the dripper wall, it removes the paper taste, and it warms the server.

Once the server is warmed, discard the hot water.

③ Grind the Beans:

Grind the beans according to their roast level.

After pouring the coffee grounds into the dripper, gently shake the dripper to level the coffee surface.

Make a small depression in the center of the coffee grounds.

④ Bloom:

Blooming Notes:

A. The water flow needs to be gentle and even, otherwise the brewed coffee will have excessive harsh flavors.

B. The amount of water for blooming should not be too little, otherwise many coffee grounds at the bottom will not be saturated, leading to sudden bubble expansion when they meet hot water during subsequent brewing and obstructing stable filtration.

C. The amount of water for blooming should not be too much, otherwise the middle and upper layers of grounds will immediately produce large amounts of gas that remain in the middle of the coffee bed, preventing the lower grounds from being pre-infused and causing too much hot water to flow directly down the dripper wall into the server.

D. Poor blooming will result in an unclean coffee taste, predominantly sour and astringent, making it difficult to express the coffee's inherent characteristics and resulting in a thin mouthfeel with irritating sensations and insufficient lingering aftertaste.

When pouring water for blooming, pour gently, softly, quickly, and evenly over the grounds, with the kettle spout 3-4cm away from the coffee grounds.

Pour from the center of the grounds in 2-3 circular motions to ensure all the grounds are evenly saturated.

The ideal blooming time is 10-20 seconds, at which point 3-5 drops of coffee should have dripped through.

The grounds will expand after absorbing water, changing from flat to a convex arc shape. At this point you can smell the faint, mellow aroma released by the grounds. This step determines whether a cup of coffee will be successfully brewed.

⑤ Multiple Water Pours:

For the first pour after blooming, use the center point of the coffee grounds as the center and pour water in a circular motion with an appropriately fine stream.

Remember not to touch the filter paper directly, otherwise the coffee will become astringent. Keep a distance of less than 1cm from the edge.

The kettle spout should be 3-4cm above the coffee surface, and this pour should use 60% of the total water volume.

Before the coffee liquid has completely finished flowing, begin the second pour. Once the desired extraction amount is reached, remove the dripper immediately, regardless of whether it can still drip coffee liquid.

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FrontStreet Coffee is a roastery in Guangzhou with a small shop but a diverse range of beans, where you can find both famous and lesser-known beans, while also providing online store services at https://shop104210103.taobao.com

FrontStreet Coffee Recommendation

Since the V60's fast extraction is what lifts a coffee's aroma and lively acidity, it flatters flowery, fruit-forward beans. The FrontStreet Yirgacheffe Gedingding brings a classic Yirgacheffe profile of jasmine, citrus, and berry with a tea-like finish, while the FrontStreet Huakui, with its tropical fruit aromas, offers a sweeter, juice-heavy cup. If you want a Gesha-like experience without the price tag, the FrontStreet Strawberry Candy is a Geisha blend that also pours beautifully on a V60.

A practical V60 recipe for these beans: 15g of coffee, a 1:15 ratio, medium-fine grind, and water at 90-91°C. Pour 30g of water for a 30-second bloom, then pour to 125g, wait for the bed to drop to about two-thirds, and finish with a gentle circular pour to 225g, for a total brew time of roughly 2 to 2 minutes 10 seconds.