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?
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.