Weak, weak coffee?

Day Lewin · 05-05-2015 09:09PM #1

This is what Taylors are recommending on the side of their packets:
in my opinion it would make pathetically weak watery coffee.

What do you experts think?
If using this kind of pre-packed ground coffee, what quantities would you use? I mean, how many ml of boiled water per tablespoon of grounds?

Day Lewin · 05-05-2015 09:13PM

Sorry, the photograph won't attach.

Transcribed, the packet says- (For a plunger pot)
Per person,
1 rounded dessertspoon per 250 ml. water. (stir, and wait 3 - 5 minutes before plunging)

Isn't that really, really watery?

adrian522 · 05-05-2015 10:20PM

I guess it depends how much you fill the desert spoon. I thought it was fairly standard advice.

Maybe try weighing it out. 60g / litre of coffee, so 15g for 250ml and then adjust as necessary.

Day Lewin · 05-05-2015 10:47PM

I use something like twice that amount, (by volume, not weight)

- about 40 ml ground coffee to 200 or maybe 220 ml water

Stir together, wait 2 minutes, strain through a fine mesh straight into mug.

Strong, rich coffee.

sarkozy · 11-05-2015 02:06PM

Seems standard to me, though, as said, it's hard to know exactly how big a rounded dessert spoon is supposed to be. Brands like this have to cover their bases when we know that measuring according to a level coffee scoop, or better still, grams, is the way to go.

I mean, most Aeropress recipes generally involve (give or take) 15g of coffee to 220-240g water. That's roughly the right ratio.

Weak, weak coffee?

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