Coffee -> water ratio, confusion.

[awlred]

Sounds good mate, glad we could help.

[matisse]

Start with an actual ratio rather than 60g/l and then work out from there.

I've been using 17:1 water:coffee as a starting point and it's going pretty well. This uses 14.7g of coffee for a 1cup pourover of 250ml.

Don't forget that the strength of the coffee (extraction yield) will be affected by;

the grind size (on the fine side of filter for a pourover)
Agitation (how much you stir, i like to stir right at the end of the pour)
Brew Water temp
Slurry temp (temp of the water/grind mix)
Extraction bed shape.

for best results you need to top up slowly and often to keep the temp in the slurry stable and to maximise extraction from all of the grounds (we dont want grounds stuck to the filter up high!)
but, i've been getting good results by pouring enough to cover the coffee (allows it to bloom) and then pouring slowly in the center until all of the water is in, then stirring immediatel in a circular motion. This motion encourages the grinds to form a small dome in the base of the filter, which helps provide a more even extraction.

[HLA91]

I will try your method matisse, I currently, after saturation, pour slowly in a circular motion in the center, I have not tried stirring it. Currently I get en even layer of ground about 3/4 of the way up the filter when I do it.

[HLA91]

this should have gone above but edit function still not working:-
It would be interesting if people could list their method of pour over see if a trend emerges. But maybe that could be another thread :-)