I made a pourover with a v60 today with only 10g of coffee and a 1:15 ratio. It was the same grind size, ratio, and roast as a coffee I made a few days prior, but that one was 20g of coffee. The larger pour over I felt was balanced, having some fruity and manageable acid flavor, but this one was sour and a little bitter (which would indicate over-extracted?). And at one point, the flow slowed to a crawl and I just stopped letting it drip at about 15g water left in the cone.
Does anyone have advice for smaller dose pour overs? How should I adjust the grind size and/or ratio compared to a more standard, larger dose pour?
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As with just about all things coffee, James Hoffmann is a good starting point.
This should help dial in your grind size to reach a target brew time. Trial and error (with notes!) I’d half the fun to figure out your recipe. At the point my ratio/grind is pretty scalable for small and large pours.
Hard to tell without knowing your grinder.
I have an original ode, grind on a few steps before low, and usually 16-17gs of ground beans. Brewed in a plastic v60 with paper filters, this tends to be fantastic.
There’s so many variables here that it’s hard to give a good diagnostic. But mentioning the grinder and the brew method might help substantially.
Also, if you already found the sweetspot for the bag youre on don’t question it. The quality will change from bag to bag, for this bag if you found 15gs to be what you’re looking for then stick with it til the bags gone. Don’t look a gift horse in the grill as it were.