Stop guessing your coffee dose

A repeatable hot-filter brew starts with measured coffee and water—not a mug’s “cup” marking.

That means 1 g dry coffee for every 16 g brewing water. It is a starting point, not a universal best.

Weigh 20 g coffee. Add 320 g water in total, including the bloom. Expect less finished drink.

Machine “cups,” measuring cups and mugs differ. Measure the water you add, then scale your recipe.

Keep dose and water steady while testing a small grind adjustment. Strength and extraction are different.

Record coffee, total water and one taste note. Keep what works; adjust one variable next time.