Pour-Over Coffee Calculator
Turn a ratio into a repeatable recipe. Set your total water and ratio, choose a bloom and number of pours, and get the coffee dose plus an evenly split pour schedule for your V60, Kalita, or Chemex.
1 g water = 1 mL. A single mug is roughly 300–350 g; a Chemex batch 500–700 g.
Bloom is usually 2–3× the coffee weight; 2–3 even pours after it is typical.
Formula & how it works
Coffee dose is total water ÷ ratio. Bloom water is coffee × bloom factor, and the remaining water is split evenly: (total − bloom) ÷ pours per pour.
The schedule shows cumulative scale targets, so you pour up to each running total rather than measuring each pour separately.
Worked example
With 400 g of water at 1:16, the dose is 25 g of coffee. A 2× bloom is 50 g of water. That leaves 350 g split over two pours, 175 g each — so on the scale you bloom to 50 g, pour to 225 g, then finish at 400 g.
Pouring with intention
The bloom sets up the brew
Fresh coffee releases carbon dioxide when it first meets water. Wetting all the grounds with a small bloom and pausing thirty to forty-five seconds lets that gas escape, so the main pours saturate evenly instead of channeling around gas pockets. Fresher beans bloom more vigorously.
Even pours, even extraction
Splitting the remaining water into equal pours keeps the coffee bed submerged at a steady level and maintains temperature, both of which push toward uniform extraction. Pouring in slow spirals from the center outward avoids driving grounds up the sides where they under-extract.
Adjust by taste, then by ratio
If the cup tastes sharp and sour it is likely under-extracted — grind finer or slow the pours. If it is hollow and bitter, it is over-extracted — grind coarser or pour a touch faster. Once the grind is dialed in, the ratio becomes your simple strength dial.