Pour-over coffee is a favorite among enthusiasts for its clarity, ritual, and control. But unlike automatic brewers, great pour-over relies heavily on you — your technique, your consistency, and your tools. Chief among those tools? A good scale.

In this guide, we’ll walk through the three foundational pillars of pour-over mastery: brew ratio, flow control, and timing — and how using a coffee scale can transform your brew from decent to exceptional.

1️⃣ The Brew Ratio: Getting the Foundation Right

What Is Brew Ratio?

The brew ratio is the starting point of every good cup. It defines how much coffee you use compared to water. A common standard is 1:15 to 1:17 — meaning 1 gram of coffee for every 15 to 17 grams of water.

For example:

• 15g coffee × 16 = 240g water

• 20g coffee × 15 = 300g water

Why a Scale Matters

Without a scale, it's easy to eyeball too much coffee or overpour water. That can result in weak, sour coffee or an over-extracted, bitter mess.

A good scale ensures:

• Precision: You’re hitting the exact ratio each time

• Consistency: No more guessing day to day

• Repeatability: You can replicate that perfect cup again and again

How to Use It

1. Tare your empty brewer and filter

2. Add your ground coffee (e.g., 18g)

3. Multiply by your chosen ratio (e.g., 18 × 16 = 288g water)

4. Track your water weight live as you pour

This creates a consistent foundation — and lets you focus on flavor.

2️⃣ Flow Rate: Controlling the Pour

What Is Flow Rate?

Flow rate refers to the speed and control of your pouring. A too-fast pour may channel water through coffee unevenly. A too-slow pour can stall extraction and mute brightness.

You’re aiming for a steady, controlled flow — usually between 3–5g/second.

Measuring Flow Rate with a Scale

Some advanced scales (like MANTABREW WeighMaster) show your real-time flow rate. Others let you calculate it manually:

Formula:
Flow rate (g/s) = Amount of water poured ÷ Time taken

For example:

• Pouring 150g of water over 40 seconds → 150 ÷ 40 = 3.75g/s

Why It Matters

Flow rate affects:

• Extraction balance

• Sweetness and clarity

• Total brew time and body

Learning to pour smoothly — and watch your scale’s feedback — helps develop muscle memory and more expressive brews.

3️⃣ Timing: Extraction Windows and Brew Phases

Why Timing Is Critical

Timing governs how long water interacts with coffee grounds. Under-extracted brews (too short) taste sour and hollow. Over-extracted brews (too long) taste bitter or dry.

Most pour-over brews target 2:30 to 3:30 minutes total.

Key Phases to Time

1. Bloom (0:00–0:45)

   • Add ~2x coffee weight in water to pre-wet

   • Releases trapped gas, allows even extraction

2. Main Pour(s) (0:45–2:30+)

   • Add water in slow spirals or pulses

   • Keep flow even, avoid disturbing the bed

3. Drawdown (2:30–3:30)

   • Let gravity do the rest

   • Watch total time and weight

Why a Built-in Timer Helps

Scales with timers (or auto-start modes) keep your brew phases precise. You don’t need to fumble with a phone — just press start and focus on the pour.

Some smart scales even track both time and flow simultaneously, giving you a more intuitive brewing rhythm.

4️⃣ Putting It All Together: Brew Like a Pro

Pour Over Brew Guide: Step-by-Step

Equipment Needed:

• Pour-over brewer (e.g., V60, Kalita, Origami)

• Freshly ground coffee (medium-fine grind)

• Scale with timer (recommended)

• Kettle (preferably gooseneck for precise pouring)

• Filter paper

• Hot water (92–96°C / 198–205°F)

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Step 1: Prepare Your Setup

• Place filter in your brewer and rinse with hot water to remove paper taste and preheat the brewer.

• Discard rinse water.

• Place brewer on your scale and tare it to zero.

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Step 2: Add Coffee Grounds

• Weigh out your coffee (e.g., 15g).

• Add grounds to filter, level the bed gently.

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Step 3: Start the Brew & Bloom

• Start your scale timer.

• Pour twice the coffee weight in water slowly (e.g., 30g water for 15g coffee).

• Let coffee bloom for 30 to 45 seconds to release trapped gases.

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Step 4: Main Pour

• After bloom, pour water steadily in slow, circular motions, keeping flow rate consistent.

• Aim to reach your target water weight (e.g., 250g) within 2 to 2.5 minutes total brew time.

• Avoid pouring directly on the filter or sides; pour onto the coffee bed evenly.

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Step 5: Drawdown & Finish

• Allow water to drain completely through the coffee.

• Total brew time should be around 2:30 to 3:00 minutes.

• If the drawdown is too fast or slow, adjust your grind size next time.

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Step 6: Serve & Enjoy

• Remove brewer, swirl coffee gently to mix flavors, and serve immediately.

• Clean your equipment to keep flavors fresh for next brew.

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Tips for Perfection:

• Keep your flow steady: Use the scale’s timer and flow rate feedback if available.

• Adjust grind size: If brew time is too short, try a finer grind; if too long, coarser grind.

• Water temp matters: Keep between 92–96°C for best extraction.

• Experiment: Adjust ratio and timing slightly to match your bean and taste preferences.

✅ Conclusion

Mastering pour-over coffee isn’t about expensive gear or barista flair — it’s about understanding three fundamentals:

• Brew ratio

• Flow rate

• Brew time

With a reliable, responsive scale, you can learn to control all three — and elevate every cup you brew.

🎯 Want to Brew Like a Barista?

Check out the MANTABREW WeighMaster, a Red Dot Award–winning scale built for pour-over lovers. With modular design, real-time flow feedback, and intuitive LED displays, it’s made to guide you through every stage of the brew.

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