Cooking & Baking
Related: About this forumCoffee
Not sure why I havent 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....
TreasonousBastard
(43,049 posts)Trial and error is the only way.
Yonnie3
(17,485 posts)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."
Sherman A1
(38,958 posts)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.
Arkansas Granny
(31,531 posts)Vinca
(50,304 posts)The stuff is so expensive I don't like to waste any.
Major Nikon
(36,827 posts)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.
brokephibroke
(1,883 posts)A 12 oz bag of beans should last about a week if I brew 6 6 oz cups a day. Thats about how I do it now....
Thanks.
pansypoo53219
(20,997 posts)+ 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.
Warpy
(111,352 posts)Experiment.
Recipes are only suggestions, you know.
brokephibroke
(1,883 posts)Used many different technologies and strengths. Whats wrong with asking?
Warpy
(111,352 posts)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.
brokephibroke
(1,883 posts)My grandma would serves us coffee Boston style. She used instance coffee, milk and lots of sugar.
Warpy
(111,352 posts)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.