(This post will not apply to espresso)
How much coffee and how much water you use will ultimately decide the strength of the final cup. Using more coffee will make your cup stronger, and using more water will make it more dilute.
We tend to use ratios to recommend strength. These ratios come in two forms:
1) Grams per Litre (g/l). This is very self explanatory. You should use x grams of coffee per litre of water. (One litre is essentially one kg). A starting point for pour over brewers would be 60g/L. A cafetière might be better at 75g/L.
This is very easy to scale up and down. For one cup, you would ÷ by 4. (15g/250ml).
2) The other way of expressing these ratios is ml per gram. This might look like 1:17 for pour-overs, or maybe 1:15 for cafetières. This is a little more confusing, but if you prefer it, then use it!
Strength is one of the most subjective variables in coffee brewing, and there is no correct strength, only guidelines.
Taste your coffee. Is it too strong? Is it too weak? We always recommend using a scale, as this will make a huge improvement in consistency. I highly recommend this super robust and affordable scale here .
As with any variable in coffee brewing, play around with it, find what works for you, and have fun making the best cup you can!
I'd love to hear your experiences with grind size. Drop me a message on Instagram @moonroastcoffee !
If you have any questions, leave a comment below.
PS. This is the best video I have seen explaining ratios: https://www.youtube.com/watch?v=ipB6P1uzNYM