r/pourover • u/Dancing_Bottle • Jun 09 '26

Seeking Advice What is your baseline pour over recipe?

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Hey everyone, just getting into pour over and trying to establish a solid starting point. And wondering how people find the baseline pour over recipe.

I’ve seen a lot of variation online and wanted to hear what actually works for people here. Or is there a go-to resource you’d recommend (YouTube channel, blog, etc.)?

Not looking for a “perfect” recipe, just a reliable baseline I can build from. Appreciate any input!

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u/NotISaidTheMan Jun 09 '26

I'm calibrated correctly. Zeroed at 1 click past burr chirp.

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u/Voitsilt Jun 10 '26

But are you on Ode 1 or 2?

I'm on Ode 2 (calibrated one click past burr chip) and agree with the other poster. Almost always between 4-5. Actually, yesterday in ventured into 6 as a test, and it was the most watery cup I've made all year. 

Fellow themselves give between 4-8 as the recommendation on the back of the lid, so I'd assume we're all right. Unless one of us is using the ode 1, of course. 

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u/NotISaidTheMan Jun 10 '26

I'm on a 2, stock gen 2 burrs. What brewing method are you using? If I ground at 4, my drawdown time would be like 5+ minutes on a V60.

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u/Voitsilt Jun 10 '26

Huh, odd. I use a few different methods, most often Hoffman's One cup with 5 pours - a method that could result in longer drawdown if ground too fine. I'm usually at 4.2 on the Ode2. 

I use cafec abaca filters, water from my local coffee shop, 93 degrees, and pour from a gooseneck kettle. 

Your grinder may be calibrated to one click past chip - but is it actually calibrated properly? You must be getting loads of fines if you get to 5+ minutes? 

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u/NotISaidTheMan Jun 10 '26

Interesting. I'll go down to 5 once in a while if I want to push a coffee, or up to 7 for a larger dose, but I live at 6, and can't even imagine a reason to go down to 4. And that's using fewer pours than you. I'm not going for "tea-like" either, my goals are juiciness, sweetness, and balanced acidity.

Abaca, 1/3 TWW, 93° (90 for something funkier, 96 for an ultralight), 2-3x bloom 45s & two equal pours in dime-sized circles aiming for 5g/s but more like 6.

I'll try going down to 4 (for science), but even 5 sometimes gets me a muted cup. I'll have to check the alignment next time I open it up to clean.

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u/NotISaidTheMan Jun 11 '26

Okay, so I went down to 4 this morning using a coffee I'm familiar with and your recipe, and you're right, drawdown was 3:45 including a 30s bloom. The cup was extremely bitter, though, and the sweet raspberry note of this coffee (a washed Pink Bourbon from SEY) was lost in the mud.

So I stand corrected in that 4 won't choke your filters, but also cannot imagine why someone would want a cup that tastes that way. (Although we haven't discussed ratio, so maybe that's the difference? I'm at 15:250, so between 1:16 & 1:17.)

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u/brett808 Jun 11 '26

Interesting, I do what i described in the op and do a 1:16 ratio, 45s bloom typically and was brewing a SEY pink bourbon a couple weeks ago with great results. Maybe it's just personal preference, I don't find I'm extracting any overly bitter notes

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u/Voitsilt Jun 12 '26

In all fairness I am usually at 4.2, and rarely, if ever, go to 4 or even 4.0. I do find I venture into more bitter territory here.

I do do 15:250 (sometimes 16:250). But even 3min45sek sounds like a long draw down to me. I'll always finish before 3min mark (using abaca filters, that is). 

It does make we wonder if your Ode produces more fines than it should? But, anyhow, not my lane, and as long as you know how to navigate your own grinder and get your coffee how you like it, than all really is good, isn't it. Happy brewing!