quote:

Originally posted by David Lee:
Try some good ole fashion 8 o'clock original beans. Spend 20 bucks on a bean grinder.

That will result in improvement, but a decent burr grinder for ±$100 will do much better.

Reason why is inexpensive "whirly-bird" grinders don't so much grind coffee beans as bash them into bits. The "grind" that results is wildly-inconsistent as to grind size--including producing a lot of coffee dust (called "fines" in the coffee aficionado world). This results in wildly-varying extraction throughout the "grind." (See earlier comments, re: Over- and under-extraction.)

A half-way decent burr grinder will produce a much more consistent grind, resulting in much more consistent extraction.

Eliminating fines has a second advantage: It allows one to do-away with paper filters and use a metal mesh filter, instead. This allows the coffee oils generated during extraction to end-up in your cup, rather than being absorbed by the filter material.

Welcome to the rabbit-hole

My Technivorm Mocamaster holds 1 1/4 liters of water and I burr grind 50.1 grams of beans to make 4 (of my size) cups of coffee.

Just be aware of the fact that the Quality of the Taste of the coffee is affected by the grind size. This is one of the variables you control.

Coffee that is ground into larger sizes will allow the water to pass through at a faster rate compared to coffee ground into smaller pieces, thus giving a lesser extraction time and weaker taste. The smaller grind sized pieces will let the water pass through at a slower rate and give a stronger taste.

The other big variable factor is water temperature.

Think of a graph where X & Y (ground size vs water temp) and time of brewing, and that’s how excellent coffee is made.

This is assuming you’re wanting the best possible coffee drinking experience or just a fairly good to average cup.

Let me say this, I own 2 Technivorm Moccaster coffee makers, they’re awesome. Simply awesome. Get one.

And having said that, I haven’t been using the Technivorms lately. I’ve cut back to one cup.

Please do this, trust me, spend under $20.00 and buy a OXO brand single cup pour over link buy THIS ONE ONLY! Do not buy any other pour over. Trust me on this.

All you have to do I add 1 scoop of properly ground quality coffee to the basket, heat the water to 200-204 degrees and add to the water basket.

You will have an excellent cup of coffee to sip and enjoy.

If you need to make a pot and not a single cup, use a Technivorm.

I have a couple of the OXO units. I’m only making one cup at a time.

I use the Technivorm supplied coffee scoop for my OXO single so I always have the same amount of ground coffee as well as the consistent ground size. Consistency is vital!! I adjust the water amount to my taste experience. I’ve learned to easily get the water to the proper temp.


I used to gulp down truck stop coffee or crappy convenience store swill in a desperate attempt to be ready for The Daily Grind (pun intended) stumbling to work. That coffee was just a Tool, so to speak. Nowadays one cup of awesome super delicious coffee is a wanted Delight to enjoy and savor.
.

quote:

Originally posted by smschulz:

Wouldn't that be in grams not grains?

Grains, if my conversion tool is right. I figure if any of us here have scales (other than of the bathroom variety), they would be calibrated for powder measure...

quote:

Originally posted by ensigmatic:

quote:

Originally posted by David Lee:
Try some good ole fashion 8 o'clock original beans. Spend 20 bucks on a bean grinder.

That will result in improvement, but a decent burr grinder for ±$100 will do much better.

Reason why is inexpensive "whirly-bird" grinders don't so much grind coffee beans as bash them into bits. The "grind" that results is wildly-inconsistent as to grind size--including producing a lot of coffee dust (called "fines" in the coffee aficionado world). This results in wildly-varying extraction throughout the "grind." (See earlier comments, re: Over- and under-extraction.)

A half-way decent burr grinder will produce a much more consistent grind, resulting in much more consistent extraction.

Eliminating fines has a second advantage: It allows one to do-away with paper filters and use a metal mesh filter, instead. This allows the coffee oils generated during extraction to end-up in your cup, rather than being absorbed by the filter material.

Welcome to the rabbit-hole

I will make some notes on this. Thank you. Always up for the improved fresh ground cup or 3..

quote:

Originally posted by maladat:

Coffee pot “cups” are usually 5 ounces.

I’ve always done one big scoop or spoonful per coffee pot cup.

I think that the "industry standard" cup of coffee is actually six fluid ounces, as compared to the avoirdupois standard eight fluid ounces, AKA a pint or a pound of water.

Of course, coffee machine manufacturers do not necessarily mark their pots to any standard other than in their own minds, so the answer to the question in the initial post is going to be situationally dependent. When breaking in a new brewing system, I'll start with a heaping teaspoon per cup, and then adjust to taste. My Sig forum karma acquired coffee cup holds about 12 fluid ounces, and that makes a difference too when trying to figure out this complicated, but vital, technical stuff.

I never doubted that this thread would drift .

I do 4 Tbsp per 12 cup pot.

quote:

Originally posted by OKCGene:

And having said that, I haven’t been using the Technivorms lately. I’ve cut back to one cup.

Me too.

What is a scoop?


I grind, then dump it into the cone.

Our quick and dirty measurement for a 10 or 12 cup auto drip pot is 1/2 cup of grounds per pot. I used to use a heaping teaspoon per cup, but that comes out to 3/8 to 1/2 cup of grounds using a measuring spoon.

Sorry for the thread drift, but you bastards just made me buy a coffee grinder!

quote:

Originally posted by architect:

I think that the "industry standard" cup of coffee is actually six fluid ounces, as compared to the avoirdupois standard eight fluid ounces, AKA a pint or a pound of water.
[/QUOTE]

A pint's a pound the world around but isn't 8oz always a cup?

quote:

Originally posted by doublesharp:

quote:

Originally posted by architect:

I think that the "industry standard" cup of coffee is actually six fluid ounces, as compared to the avoirdupois standard eight fluid ounces, AKA a pint or a pound of water.

A pint's a pound the world around but isn't 8oz always a cup?[/QUOTE]

Yes

^^^^^^ Nope. ^^^^^^

European coffee cups are typically 4 to 5 ounces, occasionally 6 ounces per cup.

8 ounces is the standard here in ‘Murcia.
.

Most coffee pots are calibrated for 6oz cups.

quote:

Originally posted by Flash-LB:

quote:

Originally posted by doublesharp:

quote:

Originally posted by architect:
I think that the "industry standard" cup of coffee is actually six fluid ounces, as compared to the avoirdupois standard eight fluid ounces, AKA a pint or a pound of water.

A pint's a pound the world around but isn't 8oz always a cup?

Yes

No, not when you're talking coffee.

My general rule of thumb was always 1 heaping tablespoon of ground coffee per 6 ounces of water

My current grinder has a # of cups setting, and I've found eight to ten is the magic number for my press pot. When I was measuring the beans, it was one heaping tablespoon per cup for me.

I went to a state college instead of a University so I use a Keurig machine so not to deal with the scoop math ...