Build a Pour-Over Recipe

The same Kenya tastes sweet when Mina brews it and thin when Leo brews it because there is no shared pour-over recipe. Recipe = dose + water + grind + pour stages + target drawdown Pouring by feel makes every cup a private experiment. Guests experience that variation as unreliable quality. Set the ratio 20 g coffee and 320 g water gives a 1:16 brew ratio. This creates the strength target before changing grind or pour technique. Define the bloom Start with 50 g water for 35 seconds. The bloom wets the bed and releases gas so later pours extract…

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