Pour-over ratios I actually use

After two years of weighing every brew, I settled on three ratios that cover almost every bean in my cupboard.

For light roasts I start at 1:16 and a slightly finer grind. It keeps the cup bright without turning sour, and the brew finishes in about three and a half minutes.

Darker beans get 1:15 and water a few degrees cooler. If a cup tastes flat, I change one thing at a time: grind first, then ratio, and only then temperature.