How to make the perfect cup of coffee (drip method) ?

I've read a few things saying that for each level you fill your water
reservoir up to i.e.. 1-12, that's how many even tablespoons of grinds your
supposed to use. With the addition of cold water, but every time I do this,
my coffee seems to be either too dark or just bitter tasting. The brands
I've used are Folgers, Maxwell House and 8 'o clock coffees. Are these just
cheap coffees with bitter tastes, or is the grind measurements off scale?
Let me know...Sincerely 'wake up coffee' freak
Reply to
James M Thaxton
You're reading the wrong places.
In order to make good drip coffee, you need to start with about a 17:1 ratio of water to coffee (by weight). Conveniently, a fluid ounce of water weighs almost exactly one ounce. So, for 34 oz. of water, use 2 oz. (by weight) of coffee grounds; 17 oz of water to 1 oz. coffee, etc.
Then, the water needs to be somewhere between 185 and 205, and it should be in contact with the grounds for something like 3 or 4 minutes. Much longer than that, and more and more bittering elements are extracted.
Few auto drips make good coffee, though there are some. Most don't get the water hot enough, and take too long.
By far the least expensve ways to make good coffee are with a pourover cone (like the Melitta), a french press, or a vac pot (aka vacuum brewer). A good auto-drip will run you about a Benjamin (though a Bunn B-series would probably be closer to $75 or so).
Reply to
Steve Ackman
That's too much coffee...the basic formula is one tablespoon coffee per 2 cups water. Remember a standard cup is only 8 ounces, or roughly half a mugfull.
Reply to
With all respect there is no real standard it varies by coffee maker .... generally speaking two tablespoons per 6 oz. is in the ballpark but some makers call for half of that and it also varies according to the grind.
Basically, you need to experiment and see what works best for your machine and grind. Ted Harris Resource Strategy Henniker, New Hampshire
Reply to
Ted Harris

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