I make my morning coffee for my girlfriend and myself via French Press, and so I also tweaked the measurements a few time to account for the fact that 8oz of water + ground beans will not actually yield 8oz of coffee, due to the loss of liquid that is retained by the ground beans even after pressing.
If anyone wants to use my ratios, I've listed them below:
15:1 water to coffee ratio
1g == 1 ml
12 oz coffee:
340 ml water: 22.66~g beans
17 oz coffee:
482 ml water: 32g beans
20 oz coffee:
591.471 ml water: 39.43g beans
740 ml water: 49g beans
Again, my own tests suggest you lose about 2oz of water to absorption, so my 12oz measure above is when I want to make a single cup for myself (yields about 10oz of drinkable coffee), and I use the 20oz marker above in the morning when I'm making a French Press for myself and my girlfriend.
Strictly my own preferences. Others might have different ratios, particularly since this is geared at French Press where there may be more water loss than a pourover.
With my burr grinder, everything fell into place. When you are brewing coffee every day with the same grind, the same amount of water, and the same brewing method, all you have to do is use fewer beans today if yesterday's coffee was too strong, or more beans today if yesterday's coffee was too weak. I use a scoop instead of weighing the beans, and that's precise enough for me to consistently make coffee I enjoy.
I have the 20oz line marked on my Pyrex measuring container as well. Like I said, the end-goal is to be as lazy as possible while still remaining within acceptable levels to make a great cup of coffee.
They would probably be best served by something like a Nespresso machine.
The beans make the biggest impact. The convenience matters the most. Everything else is just a waste of mental cycles to me.
With the blade grinder, the grounds were so uneven that sometimes, smaller grounds would go through the French press' mesh (probably up the side) or so big that there wasn't enough flavor extracted. With my burr grinder, my coffee now tastes the same every time.
What I've noticed with our cheap blade grinder is that there is a set number of seconds I need to hold down the button to get a consistent grind - not too long or its powder, and not too little or it is still chunky beans. My own experience is that the bean quality is the single defining difference between a good cup and a not so good cup, and so long as I'm not going completely cheap on the coffee, a French press and an electric kettle start the morning right. But - you've got me questioning whether I could create greater consistency with a different grinder.
It's more involved, but can save you some money if you don't want to buy new equipment.
The other benefit of getting a burr grinder is that you can dedicate the blade grinder to whole spices. Having a little residual cardamom in your coffee might be agreeable, but that's not the case for cumin or cayenne. :)
Good point about the beans. I didn't think about that because I've been buying the same beans from my grocery store's bulk bin for years. These same beans have seen every grinder and brewing gadget that's come through my house.
You mention 20 oz coffee so I assume you are in the US. Yet you use g and ml for the measurements.
I realize that I actually never saw a balance when in the US but I assume they are in imperial units as well?
Or is it just a coffee measurement tradition to mux the two?
My method assumes you're buying coffee in ounces and ultimately measuring your coffee consumption in ounces--since no one I know makes themselves 227ml of coffee in the morning. But for all the precise measurements, I used grams and millimeters.
It also makes the 15:1 ratio more obvious; that's why I reiterated that 1 gram equals 1 ml.
Drinking cups and mugs are often sold in oz units in the US, but if you have a measuring scale and cup, g an ml are sometimes more precisely reported/demarcated. I also think buying ingredients online sometimes increasingly is in metric.
The US is increasingly more mixed in unit use than is acknowledged. Temp and speed are the main holdouts.
[As an additional later comment, I also realized I don't like measurements for recipes in oz because it can be confusing if it's referring to weight or volume.]
Just be sure to ditch the plastic lid so it doesn't impact the taste.
Then again I also find Starbucks coffee to be sludge.
Panera also does a coffee subscription. $9 / month for unlimited coffee.
Bloody first-worlders, anyway.
1. Use a burr grinder to grind your beans just before brewing.
2. Use filtered water (a Brita pitcher works fine).
3. Use the right grounds/water ratio (another commenter went into depth about this).
4. Use tasty beans. This is personal preference, try a bunch of different roasters & levels of roast until you are happy. It's perfectly OK to enjoy the store brand or even Starbucks, it's your coffee.
The next level of "fancy" is using the correct water temperature.
If you're going to use a drip machine, do some research on which machines actually get to temperature and maintain it during brewing. Off the top of my head, both the Bonavita Connoisseur and Technivorm Mokccamaster are good.
If you're doing french press/pour over/aeropress, get an electric hot water pot with accurate temperature control (these usually have a cute gooseneck for precise pouring of water over the grounds).
Its hard to enjoy fluff like this when you know they are doing truly evil things.
Using fresh beans, and (burr) grinding them fresh is 95% of the equation.