How many tablespoons of coffee....
- mrsmegawatt Nov 23, 2007 08:07 PM
How many tablespoons of coffee do you use in your coffeemaker at home, per cup? I remember a time when I used to use 1 tablespoon per 2 cups of coffe. In other words, if the I was making 12 cup pot, I'd use 6. I then realized that I like it stronger, so I switched to 1 tablespoon per cup. Gradually I've increased to almost 2 tablespoons per cup as it says on the bag of many of the coffee beans I buy. I do notice at work though, that they use 3 scoops per pot....way less than 2 tbsp per cup. What the heck! I'm all over the place and it seems I don't know what I'm doing. Can anyone weigh in? I just use a plain old Mr. Coffee at home. Usually I buy Starbucks (i know, i know!) or sometimes Peet's. I like strong but not bitter. Probably my favorite Starbucks is Komodo Dragon. So...how many scoops?
wow, I have exactly same question !
I usually buy peet's, I like Komodo Dragon,too.
I kile my coffee is strong ,I use about 1-1/2 to 2 tbs for cup of coffee.
I tried adjust portion of coffee, but less than that , It's just too thin & disgusting!
I think coffee or tea's strength is 100 % personal preference.
so If you enjoying the strength of coffee you make,
I think that is the right portion of coffee for you.
sometime I feel like I'm wasting beans.
but I want to have ' coffee that I like'
so forget the feeling wasting, just enjoy.
I've found it depends on whatever coffee maker I've been using at the time and whether it's bought ground, or I grind my own beans, mrs.
I've tried various kinds of coffeemakers through the years. A few different drip makers, with different types of carafes, on the stove percolators, just like Mom used before Mr. Coffee hit the mass market way back when, and--for great coffee--a Costa Rican *bolsa*, which is basically a little cotton bag you put the grounds in and pour the hot water through.
Right now, only hubby and I are drinking the coffee, and we are addicts. I had to replace quickly a maker that broke, and the only thing our little hardware store had was an electric SS plug-in percolator that makes about six cups, max. It's an adequate temporary fix, but I'm not going to impress any connoisseurs with coffee out of that.
However...for us...and we do like it strong...I use one heaping scoop per cup plus one heaping scoop of fresh ground beans. I almost always grind my own. I keep a very small supply of pre-ground coffee for those moments when I'm by myself, out of steam and need a pick-me-up. Then I tend to add a little bit more, because I find pre-ground makes weaker coffee in this percolator.
So the short answer is, I think you have to experiment till you find what you like best in your coffeepot.
What is being describer here is the way coffee is addicting with withdrawals.
Therefore it requires more and more caffeine to satisfy those tissues demands.
When I was addicted since childhood about two thirds of my life, I was a coffee perfectionist. From roasting special beans to using the filter paper/cone and even spring water long before other people were coffee addicts, also!
Now, I will enjoy a cup of fine decaf coffee make with a filter paper cone on occasion.
But for sustained energy and NO let down or down time, I drink several mugs of green tea a day. It is superior for the body fats, digestion, energy, sleep, attention span, etc.
Yep, have switched to green and sometimes oolong teas for afternoons at work; healthier and the nasty coffee at work makes me want to stay away from it anyway. I do still love my one cup of freshly-ground coffee in the morning with my newspaper before going to work, though...I use 2 Tbs. per cup.
Well, I'm not sure that's what I'm describing at all, nutrition, since we actually drink much less caffeine than we did when younger. We gradually switched over to all decaf beans years ago, and skip caffeine in all other drinks. Chocolate remains a vehicle now and then, though.
I think the pick-me-up I'm describing is more the aroma of fresh brewed coffee, the warmth of the drink, and the chance to put my feet up and clear my head for a few minutes! ;-)
Most of the decaf drinkers I know, and I admit to being no exception, still take great pains to chase the perfect brew.
A couple of my friends swear by green tea, but...sorry for the upcoming pun...it's not my cup of tea. I like things like fruit and spice teas/tissanes, but other teas, dark and green (sorry, I don't know the terminology), I just never could abide the taste.
Although...if I'm not mistaken...I do think some smidgeon of caffeine remains in decaffeinated beans. Do you know whether that's true?
I've been finding that the quality of the beans, and the so-called variety makes a big difference. For most house varieties, I can't make them strong enough, no matter how much coffee I use. Some brands' dark roasts are exactly what I like, but many are just over-roasted, and too close to burnt. In Canada, Second Cup has a coffee called Caffe Venice that is perfect, but that's a treat for myself at Christmas. ($15 a pound, or thereabouts, is highway robbery) I've found that I prefer to grind it myself, as sometimes I'll make a french press coffee rather than a drip filter, and they need to be different grinds.
Most of the house varieties are the cheaper Robusta species of coffee beans, since they grow in less then optimum conditions of climate, soils and altitude. Where as the finer coffees are from fewer Arabica species of plant, that require better soil, altitude, and climate.
But to really get over the coffee addiction, it takes a few weeks to cleanse the body before the tea will start tasting better, then coffee. An addiction is caused by the addicting chemicals in the tissues of the body. They must be removed to break the cravings, which occur when the blood levels drop causing withdrawal symptoms.
But drinking a milder Green or Red Tea makes the switch easier over time. It is best to stay away from the stronger black teas with caffeine. It really is worth the effort to feel better in all ways. It is better for the Heart and Brain to make the effort!
Overall good green, red, and oolong teas are a major bargain compared to any coffees or any thing else you could drink other then tap water! You can infuse some teas 3-5 times throughout the day for about .10 cents of tea leaves.
I like what you're saying about feeling better minus the coffee. I've cut out lots of other stuff that makes me feel sluggish (no soda, no booze, no candy) and I exercise a lot, and I would like to drink less coffee. I do drink a lot of seltzer water, but I really have these urges for coffee.
The thing is that I do really REALLY enjoy coffee. I'm not ready to totally cut coffee out, but I would like to reduce it to just morning coffee, as I'm currently downing several in the morning, plus at least a cup in the afternoon and one more at night. Which of the teas you mention would be good as a replacement for the coffee later in the day? Which specific brands would you recommend? You seem to know tea, and I am overwhelmed by the choices in the market. Just last week, I stood there, shaking my head as I do NOT know where to begin. thanks ;)
re: foxy fairy
As long as you drink one cup of coffee, forget about finding a satisfactory tea!
"thing is that I do really REALLY enjoy coffee. I'm not ready to totally cut coffee" These are the words of a coffee addict, and I used to say the same thing in the
same way. "I really, really enjoy coffee!"
That was 21 years ago, and now I can really REALLY say it about green, white, red, or Oolong tea without having any withdrawals, so it is not an addiction!
My arteries are clear of any fat deposits, fine wrinkles are non existent, stamina and energy are much better then when I was half my age and drinking coffee with meals only!
If you make the commitment to switch to teas, you won't believe, that you have to drink any coffee to enjoy life much more then you do now.
Just go for it.
re: foxy fairy
Just pick one and try it. Keep notes, then try another. I'd try each succeeding try in a different "category" so you can get a broad idea of what characterizes each, then begin to narrow in on your preferences. Like the old saying goes, every journey begins with the first step... so pick one and go for it.
Re coffee, I use about 6 liberal tablespoons of beans in my grinder, grind them for 25 seconds, then use in filter/cone for a quart of coffee. I filter it directly into my Stanley steel thermos because I find it keeps it warmer than my CB&TL vacuum carafe. Since I like mine with sugar and cream (not coffee whiteners!), I usually add the sugar right in with the coffee with a couple shakes of salt, and add heavy cream right into the thermos, then shake it when done filtering. If I have company, I change the procedure for those that like it black.
At one time I was drinking 13-15 cups of office brewed american coffee a day, then I discovered truly good strong coffee while stationed in Japan. Oh, god it was good! Now I can't stand the de riguer restaurant coffee and I've found out where I can use the word "insipid".
That's all I've used for years - I have a little one that makes about one cup, and the somewhat larger one. I've never owned an electric coffee maker. We occasionally used to use those Italian stove top "espresso" makers - "grecas", as my husband calls them, but I think the coffee is much better in the French Press. The one piece of advice I have, if you get one, is to get a stainless steel version, as I think it retains the heat better than the glass - at least if you like piping hot coffee - since it should steep for 4-5 minutes.
I assume you're referring to tablespoons and not coffee scoop measures, which are usually the equivalent of two tablespoons. I generally use one scoop (two TBS) of whole beans for every two cups, plus one scoop "for the pot" when I'm brewing a full pot. So, for a 12 cup pot of coffee I'd use 7 scoops of whole beans, or 14 tablespoons.
The SCAA specifies a ratio of 3.75 ounces of coffee per half-gallon (64 ounces) of water. So roughly .35 oz or 10 grams of coffee per 6 oz of water. This is about the same as 2 Tbs coffee/ 6 oz water. Since coffee scoops vary and there is no standard cup with coffee brewing devices, they can range from 4-6 oz, it is best to know what a cup is for your brewer and weigh the coffee from your scoop so you know what your getting. After a while you can eye it and put away the scale.
This is an excellent question that seems so simple, but I cannot figure out the answer to it. First, I should start by saying that I am not a coffee expert. I drink maybe 1 to 3 cups per week and I do love DD coffee. I also stop for McDonalds sometimes, which got very high ratings recently and is surprisingly good.
I have a new Cuisinart small coffee maker which calls for one to 1 1/2 Tablespoon per 6 ounces of water. I buy DD coffee, but simply do not use it up fast enough to keep it really fresh. Once in a while, I make it at home and think it is delicious, but more often, I purchase it out and think it is much better than what I can make at home.
Seems like everyone has a different opinion here. I do not care for Starbucks, but then again, have friends who are coffee addicts who don't care for it either. I prefer a smooth taste, not bitter or burnt, and not super strong, which I find Starbucks to be. So, i am still in a daze after reading this. Maybe I should stick to my favorite bagged tea, Constant Comment by Bigelow!
I drink Illy and it calls for 2 heaping tablespoons for 10 ounces of water. I find that I usually level it out though.
Just in case this old thread is still read....
A standard coffee scoop is 2 tablespoons. Standard measurement serving is 1 tablespoon to 6 oz of water. The grind should be adjusted to suit the brewing method. Some machines show a different water level than coffee level. This is to offset the water lost during the brewing process. The MR COFFEE is a special case. They were designed to save money/coffee. Their filters are differently shaped, and they come with their own scoop. Their scoop does not correlate to other machines. If you use their scoop with other machines it will come out weak.
If you are buying coffee in a specialty store, tell them how you are brewing it, and what your filter is made from. They should be able to grind it properly for you. and tell you how to measure it for best flavor.
I was taught that 2 tbsp. per EIGHT ounce cup is standard. But measurements shown on pots are for six ounce cups. So I always convert six oz to 8 oz and then multiply by 2. E.g., if I fill a pot to the "8 cup" mark, I know that it is equal to 6 8-oz cups, so use 12 tbsp (3/4 cup).