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Sat Aug 1, 2020, 11:05 AM

Coffee

Not sure why I haven’t asked this before..

Coffee bags always say to add 2T of ground coffee per 6 oz cup. What do you do? I use about 7-8 T for six cup. Maybe I need to make it stronger? Have to balance that with my general thriftiness - my mom used one T per two cups....

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Response to brokephibroke (Original post)

Sat Aug 1, 2020, 11:07 AM

1. Depends on water temp, length of brewing, method of brewing...

Trial and error is the only way.

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Response to brokephibroke (Original post)

Sat Aug 1, 2020, 11:10 AM

2. It depends ...

Some coffee seems to need more, but generally I start with a slightly heaping tablespoon per 6 oz. and adjust upward if I feel the need.

This reminds me of many years ago when I was taught to perk coffee for my parents it was one tablespoon for each cup and one additional "for the pot."

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Response to brokephibroke (Original post)

Sat Aug 1, 2020, 11:12 AM

3. I make a 12 cup pot each day and I use

3 scoops of coffee. Some might find it too weak for them, but it works for me and as I'm the only one in the house drinking it, I have had no complaints.

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Response to brokephibroke (Original post)

Sat Aug 1, 2020, 11:17 AM

4. How does it taste best to you? That's the amount and method to use.

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Response to brokephibroke (Original post)

Sat Aug 1, 2020, 05:18 PM

5. I use a little less than 1 T. per cup and it's fine for us. I guess it depends on your taste.

The stuff is so expensive I don't like to waste any.

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Response to brokephibroke (Original post)

Sat Aug 1, 2020, 07:17 PM

6. Most people get the coffee to water ratio wrong

The SCAA standard is 55g of ground coffee to 1L of water which works out to just about 10g of ground coffee for 6oz of water. It's best to measure by weight because the volume is going to vary depending on how fine or coarse your coffee is ground.
https://www.scaa.org/PDF/resources/golden-cup-standard.pdf

Most commercial coffee makers sold in the US won't even hold that much coffee if you brew their maximum capacity of water.

Most people don't use enough coffee and some use too much so you wind up with either over or under extracted coffee which results in off flavors. If standard brewed coffee is too strong for you, dilute it with hot water after it's been brewed. If standard brewed coffee is too weak for you, choose a different brewing method like espresso or aeropress.

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Response to Major Nikon (Reply #6)

Sat Aug 1, 2020, 07:27 PM

7. So by some quick math

A 12 oz bag of beans should last about a week if I brew 6 6 oz cups a day. That’s about how I do it now....

Thanks.

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Response to brokephibroke (Original post)

Sat Aug 1, 2020, 08:03 PM

8. no idea, but i always did 1 heaping teaspoon per cup +1 and never had complaints.

+ grandpa drank black coffee. of course i just use less now in my old gevalia scoop. add some instant if too weak. also at work, had to make some emergency coffee. i guess mine was fine.
don't remember if i was told how.

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Response to brokephibroke (Original post)

Sat Aug 1, 2020, 10:55 PM

9. Why not make it to suit yourself?

Experiment.

Recipes are only suggestions, you know.

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Response to Warpy (Reply #9)

Sun Aug 2, 2020, 12:26 AM

10. I've been brewing coffee for decades

Used many different technologies and strengths. What’s wrong with asking?

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Response to brokephibroke (Reply #10)

Sun Aug 2, 2020, 02:05 AM

11. OK, here is my French granny's method

She'd say "C'mon in, I'll fry ya a cuppa coffee" and she wasn't kidding. A&P's standard just wasn't roasted dark enough, so she'd use a heaping 2 Tbs measure into a dry frying pan and roast the grounds until they wee nearly black. Then she'd make the coffee as usual, which in the 1950s meant a percolator. Most people had a little of her coffee with their milk and it was said it would remove the silver plating off the spoon if you didn't stir it quickly and rescue the spoon.

However, it was her taste, dark roasted and strong and I never heard a complaint that it was bad coffee, just unusual for the time. It would probably compare favorably with anything at Starbucks, I understand they use a lot of French roast in their own mix.

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Response to Warpy (Reply #11)

Sun Aug 2, 2020, 10:18 AM

12. When we were kids - like 6 or so

My grandma would serves us coffee “Boston style”. She used instance coffee, milk and lots of sugar.

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Response to brokephibroke (Reply #12)

Sun Aug 2, 2020, 01:52 PM

13. I got that, too

but I've been lactose intolerant since I was little and I haven't been able to cope with coffee because of that association.

My mother thought I'd die without 3 glasses of milk down me every day. Good days were when she left the kitchen to get something and I could get it down the sink, instead.

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