How much coffee by weight per cup is a good starting point for drip coffee?
359226
Hi Daniel,There are several different ratios that are accepted among coffee aficionados, but the one I stand by is 10.0g water for every 1.0g of coffee (remember grams = milliliters). I usually program the Vario to dispense 35g of coffee with a final coffee yield of 350ml. Hope this helps!Best, -N
359227
We like it strong- 75 g per 10 cup, find is set "6P" It's a lovely start to the work day. My extended family likes it a bit weaker at about 55 g with the same settingsBest, Jennifer
359228
I use 25 grams on setting 9 W for 16 ounces of water. I boil the water taking care not to superheat the kettle and preinfuse the grounds by wetting them for thirty seconds before slowly pouring the remaining water over them.
359229
I use 2 tablespoons per 6 ounces of water. That weighs out to roughly 5.3 grams. I make 24 ounces a shot I use 22 grams. Start with that and adjust to taste.
359230
I have used 8 grams per 5 oz of water (this is the cup size for European coffeemakers) for a very long time.
2133147
About 2 tablespoons, I use a large mug and it works fine. I really love this dripper, makes an awesome cup of coffee :-)
676248
To make REGULAR-STRENGTH COFFEES:2 Tbsp for each 6-ounces of water for LIGHT ROASTED coffees; only use 1 Tbsp per 6-ounces of water for MEDIUM ROAST COFFEES; a bit less for dark/caramelized coffees. Your particular coffee beans/roast may differ slightly in proportions. Yes, you have to double or triple the amount to make a concentrate. It takes LOTS of ground coffee to make a standard hot brew; it takes even more to make a cold concentrate. It also depends on the coarseness/fineness of the grind. I use a drip/percolator grind and it is always great in a press. French Press grind is between drip/percolator grind. Have fun with your yummy brewed/steeped/infused coffees! To make REGULAR-STRENGTH COFFEES:2 Tbsp for each 6-ounces of water for LIGHT ROASTED coffees; only use 1 Tbsp per 6-ounces of water for MEDIUM ROAST COFFEES; a bit less for dark/caramelized coffees. Your particular coffee beans/roast may differ slightly in proportions. Yes, you have to double or triple the amount to make a concentrate. It takes LOTS of ground coffee to make a standard hot brew; it takes even more to make a cold concentrate. It also depends on the coarseness/fineness of the grind. I use a drip/percolator grind and it is always great in a press. French Press grind is... » Read More To make REGULAR-STRENGTH COFFEES:2 Tbsp for each 6-ounces of water for LIGHT ROASTED coffees; only use 1 Tbsp per 6-ounces of water for MEDIUM ROAST COFFEES; a bit less for dark/caramelized coffees. Your particular coffee beans/roast may differ slightly in proportions. Yes, you have to double or triple the amount to make a concentrate. It takes LOTS of ground coffee to make a standard hot brew; it takes even more to make a cold concentrate. It also depends on the coarseness/fineness of the grind. I use a drip/percolator grind and it is always great in a press. French Press grind is between drip/percolator grind. Have fun with your yummy brewed/steeped/infused coffees! « Show Less
2000893
Just put in as much grounds and water as you need. My first cup in the morning is always a full 16oz cup, but I often make only an 8oz cup.
1026304
That's not an easy answer... The stronger the coffee, the smaller the portion. If you like coffee as the manufacturer recommends, then 8 Ounces. If you like yours on the lighter side like a Dunkin Donuts, then roughly 12 ounces. You see, the one button operation brews the coffee, based on the bar code, to the manufacturers spec but, after the brewing is completed, you're given 10 seconds to force more water through the brewer so you can tailor the coffee to your liking.
863867
The SCAA (Specialty Coffee Association of America) recommends " a ratio of 1.63 grams (whole bean) coffee per 1 fluid ounce of water". So 34 oz would need 55 grams. More SCAA recommedations here: http://www.scaa.org/?page=resources&d;=cupping-standards
1914787
Publicus is dead right - you want water at 190F+ for optimal extraction with the drip process. If you're spending over $10/lb on beans, it's a bit of a waste if you don't get all you can from them. Try it yourself - boil the water in a pan, take it off to cool for 30 sec, pour it through the coffee/filter. I do this right into my mug, which nicely absorbs the excess heat and warms up as it cools the coffee. The hot mug keeps the coffee nice and hot a lot longer. (FWIW, nearly all coffee makers use the same method of heating the water and pumping it out at about 170F. I checked a bunch looking for one that was hotter, to no avail.) Publicus is dead right - you want water at 190F+ for optimal extraction with the drip process. If you're spending over $10/lb on beans, it's a bit of a waste if you don't get all you can from them. Try it yourself - boil the water in a pan, take it off to cool for 30 sec, pour it through the coffee/filter. I do this right into my mug, which nicely absorbs the excess heat and warms up as it cools the coffee. The hot mug keeps the coffee nice and hot a lot longer. (FWIW, nearly all coffee makers use the same method of heating the water and pumping it out at about 170F. I checked a bunch... » Read More Publicus is dead right - you want water at 190F+ for optimal extraction with the drip process. If you're spending over $10/lb on beans, it's a bit of a waste if you don't get all you can from them. Try it yourself - boil the water in a pan, take it off to cool for 30 sec, pour it through the coffee/filter. I do this right into my mug, which nicely absorbs the excess heat and warms up as it cools the coffee. The hot mug keeps the coffee nice and hot a lot longer. (FWIW, nearly all coffee makers use the same method of heating the water and pumping it out at about 170F. I checked a bunch looking for one that was hotter, to no avail.) « Show Less
401990
I get a good strong brew. I grind my own, coarser than normal drip filter, but normal filter grind will do. You need to use a lot of coffee; one of the supplied scoops per European sized cup, which means two for a mug. To make a whole pot you need eight level scoops. For half a pot you need four generous scoops. Once most of the water is in the top part with the coffee, give it a good stir to make sure it is well mixed. Let it bubble vigorously for a few minutes, longer will make it stronger but more bitter, and then remove it from the heat. Hope this helps, Rob
2133148
I do about 15 to 17 grams. However, I've done 30 to 32 grams to serve two people. The dripper easily holds the coffee but, once you begin the pour, the coffee rises but does not go over the edge. I think I would be able to add more coffee than 32grams and have a successful pour, however, I think I'd probably draw the line at 40grams eventhough I've never tried that. I think the coffee would get close to the rim depending on how much CO2 is released. And then, as the water level would go down, a bunch of the coffee would be left on the sides and would no longer be brewing unless you scraped it down the sides. I do about 15 to 17 grams. However, I've done 30 to 32 grams to serve two people. The dripper easily holds the coffee but, once you begin the pour, the coffee rises but does not go over the edge. I think I would be able to add more coffee than 32grams and have a successful pour, however, I think I'd probably draw the line at 40grams eventhough I've never tried that. I think the coffee would get close to the rim depending on how much CO2 is released. And then, as the water level would go down, a bunch of the coffee would be left on the sides and would no longer be brewing unless you scraped... » Read More I do about 15 to 17 grams. However, I've done 30 to 32 grams to serve two people. The dripper easily holds the coffee but, once you begin the pour, the coffee rises but does not go over the edge. I think I would be able to add more coffee than 32grams and have a successful pour, however, I think I'd probably draw the line at 40grams eventhough I've never tried that. I think the coffee would get close to the rim depending on how much CO2 is released. And then, as the water level would go down, a bunch of the coffee would be left on the sides and would no longer be brewing unless you scraped it down the sides. « Show Less
344208
On the left hand side of the machine is a clear plastic water level guide showing 4 to 10 cups. Fill water to level you want to make.Use a tablespoon measuring spoon to measure out the coffee. I use one well rounded spoonful for each cup I want to make plusone "for the pot". Adjust according to the strength you like
185524
These are for a commercial size filter, like in the restaurants. So I can't answer your question about home drip coffee.
1074732
Hello Thank you for your question. Somewhere between 1.5 cups and 2 cups. You may want to experiment a little. Some people prefer a thicker growth and some people prefer a little thinner.
662960
Hello Kathlene, I am not a Java expert, but I will try to assist. I think a #6 is good for 4 to 6 eight ounce cups depending on desired strength, the amount of coffee you use and how finely ground it is. I think one pour is good for one 6 to 8 ounce cup. A #4 gold mesh filter will work as long as you keep the ground coffee confined to the filter. Hope that helps. French roast, borderline expresso is my wakeup brew.
387551
I've seen a ratio of 16:1 being said to be "perfect", that would be 16 grams of water to 1 grab of coffee. It does require weighing the coffee and water but it will give you an idea and you can adjust from there. This will make it probably make it stronger than you are used to, it did for me.
432208
When I saw this Keurig B30 demo on a home shopping channel, the Keurig rep said that you could use 8 to 10 oz. when brewing your coffee.
1836425
I may have misunderstood your question! No brand that I know of gives the onces information that you want! What I meant to say is, that the only way you will get your answer, is to fill the carafe with water, and weigh it on a scale that measures in onces! That will give you your answer! If you were referring to scoops of coffee grounds, most people use two or three scoops, but obviously, your desire for weaker or stronger coffee would come into play here! If my answer was confusing, it was not intended to be so!
1739595
On the strong cups you can run a cup of strong, and the tree use that for a second cup. ..or use a medium roast coffee and make 14 or 16 ounce cup. Another option is getting the reusable filter and playing with different levels of coffee to get the desired strength