After a number of business and holiday trips to England, Wales, and Scotland a good friend there(an engineer in Reading) corrected me regarding the measure of a pint of bitter in ounces, viz., thereabouts a pint was (and presumably still is) the 'new pint' of twenty fluid ounces and thus that we here in the USA were using the 'old' 16 oz pint. This was just as the UK were, somewhat laggardly, beginning to acclimate to the Euro rules and Napoleon's metric system. Now that the Brits are preferentially returning to their roots regarding named dimensions of various and sundry measures I suspect that particular one is yet in use given their pubs' huge investment in their calibrated glassware. Further enlightenment from someone such as TACFoley is welcome. Thus it seems that a pint may not be a pint the world 'round.

To be determined by the size of the drip basket and how strong you want the elixer juices to be. .................. drill sgt.

quote:

Originally posted by ensigmatic:
Welcome to the rabbit-hole

As one path even deeper into the rabbit-hole, Scientific American had a great article a while back

"The Complexity of Coffee" Scientific American, June 2002

quote:

Originally posted by SgtGold:
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 don’t know if the numbers on our grinder is supposed to indicate recommended amount of coffee to cups, but we have been grinding beans at “6” for about 50 oz. of water, with a Capresso burr grinder. That didn’t really change when we got our new Mocchamaster. There are so many factors and the coffee itself may be most important of all. We had been buying Costco’s Costa Rica coffee and have been really happy with it. We’ve been experimenting a bit of late, and can’t seem to match the satisfaction we got from the Costa Rica coffee. All that to say, IMO there’s no secret to great coffee. You have to try different coffees, buy the coffee whole bean, and grind it fresh according to the recommendation of the coffee maker manufacturer. If you’re not satisfied, try another coffee.

For my drip coffee maker, I count one large scoop as 2 per each cup.

6 cups, 3 large scoops… little bit rounded, not heaping.

Depends on the roast, I’ll use even scoops, sometimes less for dark roast Gevalia type coffees.

Billy

This is worse than discussing bullet calibers and weights......

quote:

Originally posted by Blume9mm:
This is worse than discussing bullet calibers and weights......

I'm always amazed the amount of time and effort people will put into making coffee.

Having said that, all I drink is Kona coffee, whole bean that I grind myself, so I put some small amount of effort into it.

^^^^^ Where do you get your Kona? ^^^
Is it pure Kona, no blend?
.

Add 2 heaping scoops to refresh the used grounds already in there and make another pot.

quote:

Originally posted by mikeyspizza:

Add 2 heaping scoops to refresh the used grounds already in there and make another pot.

That's the Navy method. Just add more to the previous gunk.

quote:

Originally posted by OKCGene:
^^^^^ Where do you get your Kona? ^^^
Is it pure Kona, no blend?
.

Yes, it's pure Kona, no blend, and it is grown in the Kona area of the Big Island so it's authentic.

I've been buying from them since 1994 and have met Nikki Ferrari, the owner.

https://ferraricoffee.com/

A couple brews with a smaller fill, much better.
6 full scoops for 8 cups seems to get it just about right. Ends up being about 3 cups of coffee, which suits me just fine.

My coffee storage containers/tins came with a 1 tbs. metal scoop. I have a subscription to Caribou Coffee Decaf (paper filter grind) in two varieties; Espresso and French Roast. I brew in a standard Mr. Coffee and use the "Strong" Brew Strength setting. I use one rounded scoop per 3 cups as measured on the water level indicator of the Mr. Coffee. It comes out just right pretty much every time...

quote:

Originally posted by Flash-LB:
Yes, it's pure Kona, no blend, and it is grown in the Kona area of the Big Island so it's authentic.

I've been buying from them since 1994 and have met Nikki Ferrari, the owner.

https://ferraricoffee.com/

Thanks for the link! I see they have a 15% discount code good for another couple days

quote:

Originally posted by joel9507:

quote:

Originally posted by Flash-LB:
Yes, it's pure Kona, no blend, and it is grown in the Kona area of the Big Island so it's authentic.

I've been buying from them since 1994 and have met Nikki Ferrari, the owner.

https://ferraricoffee.com/

Thanks for the link! I see they have a 15% discount code good for another couple days

Yes, and IIRC, if you buy something like 6 bags you get free shipping. I could be wrong about that as I haven't looked in a while.

I always did one per cup and one more for the pot. Our cups were mugs, though.