For pour over, use two tablespoons of ground coffee per cup of water. If you like your cup of Joe a little stronger than that, you can use 2½ tablespoons. For those that like a weaker cup, 1½ tablespoons will suffice.
But, of course, this will heavily impinge on the type of coffee you’re using, the roast degree and the type of grind you have. Also, other factors will become important such as water temperature, pressure, speed and time. While all these intermingle to produce the perfect cup, it’s mostly up to experimentation.
What Is the Golden Ratio of Coffee with a Pour Over?
Per the Specialty Coffee Association of America (SCAA), the most advisable coffee to water ratio is 55 grams per liter ± 10%. In other words, for every liter of water (one liter = about 4¼ cups) you will use 55 grams of coffee (or about 11 tablespoons = 0.6875 cups).
This equation is a little wonky to configure and, besides, who wants to do math in the morning? So, just figure you want two tablespoons of ground coffee per cup of water. Consider the table below as a basis to begin your pour over adventures (includes measurements for those who like to use a scale).
| Desired Amount | Coffee (grams) | Coffee (tablespoons/cups) | Water (ounces) | Water (cups) |
| 1 Cup | 30 grams | 2 tablespoons
(⅛ cup) |
8 ounces | 1 Cup |
| 2 Cups | 60 grams | 4 tablespoons
(¼ cup) |
16 ounces | 2 Cups |
| 3 Cups | 90 grams | 6 tablespoons
(⅜ cup) |
24 ounces | 3 Cups |
| 4 Cups | 120 grams | 8 tablespoons
(½ cup) |
32 ounces | 4 Cups |
| 6 Cups | 180 grams | 12 tablespoons
(¾ cup) |
48 ounces | 6 Cups |
| 8 Cups | 240 grams | 16 tablespoons
(1 cup) |
64 ounces | 8 Cups |
| 10 Cups | 300 grams | 20 tablespoons
(1¼ cups) |
80 ounces | 10 Cups |
| 12 cups | 360 grams | 24 tablespoons
(1½ cups) |
96 ounces | 12 cups |
Why Is the Number of Tablespoons Important for Pour Over?
The number of tablespoons is important for pour over coffee because it’s the main star of the show. It’s what makes or breaks the way a cup tastes. While other factors are just as important, like water temperature, pressure, speed and time, the amount of coffee you use will determine overall taste.
Things like strength/weakness, acidity, cleanness and other notes that come through will impinge on how many tablespoons you use. This is what makes the largest impact in the whole brewing process of a pour over.
Also, it’s good for determining your monthly budget. It will help you decide how much money you want to spend on coffee and what kinds of coffee you can afford.
How Many Tablespoons Ground Coffee for Japanese-Style Pour Over?
Japanese-style pour over, otherwise known as iced pour over, will require at least 2½ tablespoons of coffee per cup of water. This is to compensate for the dilution of ice.
Does the Grind Size, Roast Degree & Coffee Type Really Matter with a Pour Over?
Grind size, roast degree and coffee type matter with a pour over. This is what will determine how many tablespoons you use to devise the perfect cup. The idea is to enjoy the best of what your beans have to offer without making it too acidic or too weak.
For instance, if you have a specialty0 fine ground extra dark roast, then two tablespoons might be too much, even if you do like it a little stronger. Likewise, if you’re using a standard commercial coffee, such as Folgers or Maxwell House, you may want to use as much as three tablespoons.
How Does Water Temperature Matter with the Ratio of Coffee to Water in a Pour Over?
Water temperature is the second largest factor when brewing a pour over. This is what will determine whether the coffee is acidic, bitter, smooth and/or whatever other notes are available. For instance, the recommended temperature range is between 195°F and 205°F. But, this might be too hot for certain grinds.
Examples of Coffee with Water Temperature
As an example, let’s say you’re going to brew four cups of pour over using Death Wish coffee. Because this is a combination of both Arabica and Robusta, it’s the strongest type of coffee that you can buy. For the sake of argument, let’s say it’s your average medium grind.
The typical two tablespoons may make for a bitter and acidic tasting cup of coffee if you brew it with water at 205°F. Therefore, you may want to use 1½ tablespoons with water that’s 195°F. This way you’ll pick up more of the chocolate and nutty notes.
Likewise, if you plan on making pour over with an espresso-style roast coffee that has a medium grind, such as the Eye Cracker Espresso from Koffee Kult, then 205°F is ideal. This would also incorporate two to 2½ tablespoons of grounds per cup of water.
How Does Water Pressure, Speed & Time Matter with the Ratio of Coffee to Water in a Pour Over?
Pressure, speed and time are the other factors that orchestrate and harmonize with the amount of coffee and water temperature. These all work together to produce the final cup. In fact, pressure, speed and time overlap and interchange with each other.
Fast Pour = More Pressure = Quick Time
The faster you pour water over your grounds, the more pressure it puts on them. If it goes too fast, you will have a weak cup of coffee, in which case the pressure won’t make much of a difference.
Slow Pour = Less Pressure = Long Time
But, in the event you pour too slowly, there isn’t enough pressure to seep through at an adequate pace. This will create a bitter and acidic cup of coffee. As you can see, there’s an art to this where you will have to experiment and tinker until you achieve the proper balance of coffee to water to pressure to speed to time.
Hi, I’m Jen Williams, chief editor and writer for ThirstPerk.com.
I’ve been drinking coffee and tea for most of my life, but it wasn’t until I started working at Thirstperk.com that I became an expert on the subject. I’m a total caffeine addict who has spent hours upon hours reading about and experimenting with the different types of coffees out there in my search to find the perfect cup of joe.
I’ve been a tea lover for as long as I can remember as well. I grew up in a house with a mom who loved to drink herbal tea, and I think that’s where my love for tea first began. These days, I’m always on the lookout for new and interesting teas to try, and I love experimenting with different brewing methods and flavoring combinations.