Pour over

Pour Over Grind Size: Where to Start

Start medium-fine, close to table salt or fine sand. For a 20 g coffee and 320 g water recipe, a drawdown around 2:45 to 3:30 is a practical target.

Taste-based adjustments

Problem	Likely cause	First fix
Sour, sharp, hollow	Under-extracted	Grind finer one click.
Bitter, dry, harsh	Over-extracted	Grind coarser one click.
Weak but clean	Ratio too light	Use 1:15 instead of 1:16.
Stalls or clogs	Too many fines	Grind coarser or pour gentler.

Change only one variable per brew. If you grind finer and pour harder at the same time, you will not know which change helped.