A rather long and arduous thought on coffee and measurements.
Difficult to explain myself but I'll try.
First.
A cup of coffee in measurement is 3 ounces less than a standard cup of 8 ounces.
It is basically a teacup.
Somehow or another some people don't seem to realize this and make really weak coffee.
The standard for each 5 ounce cup of coffee is about a tablespoon of coffee which is about 5 grams.
I use a bigger scoop that is 7 grams for each cup of coffee at least.
This means that each of my coffee cups of coffee has around 14 or more, grams of coffee.
Usually closer to 17 grams.
I usually only drink one of these each day.
My coffee cup is around 10 ounces fluid weight.
Obviously I hate and won't even bother drinking weak coffee.

I’ll drink bad, weak coffee if I have to but much prefer good coffee. My typical morning cup is 2 shots of espresso poured into foamed/steamed milk with an eyeballed amount of sugar, probably about 3/4 of a teaspoon. I make this cup of coffee myself and sometimes I completely nail the perfect proportions and sometimes I’m a little off, too much milk in the foam or I got distracted and let the machine get a little too hot before making the espresso and the machine then sort of burns the espresso a bit. The perfect espresso has a beautiful thick layer of crema that isn’t so dark. I should probably drink that alone and forgo the steamed milk, but I really like the flavor of the coffee mixed with the milk foam. It’s better to be a little under on the milk foam than over.

I’ll have to weigh how much coffee I’m using before the coffee is made. 14 grams is close to half an ounce, that could be about what I use for the two shots. It might be a bit more than that. Now I’m curious. I like to estimate weights by sight and see how close I can get with my guesses.

After switching to whole bean coffee, I never went back to preground.

I got tired of grinding coffee to make coffee.
I need coffee just to make coffee.

Weak coffee is such a letdown.
I don't measure exactly just eyeball the amount as I'm spooning in enough for the "4 cup" mark - that makes 2 mugs for me - in a simple drip filter. Maybe some days I deliberately make it extra strong. I buy extra fine grind coffee as it makes a better cup. Medium roast is the one they have available in fine grind, and I do like it better than the dark roast.
The only way to screw up a drip coffee is by pouring in the water still boiling. Horrible scorched taste. So I do always wait until I can't hear a single bubble lurking in the kettle. The only time I miss it, for some reason, is some way too early morning making coffee in the dark. The bad coffee is then on top of already being short of sleep. But I drink it anyway.
If I have any coffee left in the pot after breakfast, I drink it cold when I'm having a break, but that's all the coffee for me daily unless I have guests, pretty much.
I could never grind coffee before making coffee, either.

I like bald coffee better than any, but percolated ain't to bad on weekdays.

We have some really great coffee sources here,Jamaican Blue Mountain our favorite,my own Tanzanian Peaberry,and the favorites from the Big Island Hawaii.We use this old time coffee drip system.
https://en.m.wikipedia.org/w/index.php? ... offeemaker

It’s a Chemex drip system.

I drink my coffee strong.

Don’t drink coffee, never did. Lots of folks are crazy about it. Growing up the smell of percolated coffee greeted us every morning. Love the smell not the taste.

The bitterness inherent in coffee, from Chlorogenic acid lactones and Phenylindanes, likely puts some off the taste. Coffee is an acquired taste, like many foods with a bitter component. Dark chocolate has Theobromine, a bitter alkaloid.

There are taste receptor genes involved in how much an individual responds to bitter compounds. Caffeine found in tea, coffee, chocolate and our native Yaupon Holly and Theobromine found in chocolate and yaupon, nicotine in tobacco as well, are just insecticides the plant produces.

Bitterness makes some vegetables and products more interesting, such as the chicory family. Bittersweet Dark chocolate is way better tasting than milk chocolate.

I like the bitter core of lettuce all the way down to the root section.
Indive is to die for.
Bitter oil cured olives.
Bitter and sweet go really well together.
Love bitter dark chocolate.
My mom was always catching me eating the unsweetened baking chocolate.

I am a chocoholic! My favorite is dark chocolate, but any variety will do nicely. All other foods and beverages the sweeter the better. Tea I drink on a fairly regular basis, unsweetened, so why not coffee?

I put sugar in my coffee.
A lot of sugar.
But it's the only sweet drink I have all day except for a tea sometimes.

My Bunn single cup coffee maker is totally wore out.
The replacement parts are way up their in price and a new one is almost 200 dollars.
Had it for over 10 years.
The other day it pressured up and blew the coffee drawer out of it and hot coffee grounds and water went everywhere.
Bought a new 15 dollar 5 cup coffee maker at HEB when I bought my coffee.
Remember 4 cups is really one normal big 10 ounce coffee cup so its really only makes a couple of cups.
Really simple.
No bells and whistles.
No clock no nothing but an on and off switch.

Paulf wrote: ↑Wed Jan 17, 2024 9:23 am I am a chocoholic! My favorite is dark chocolate, but any variety will do nicely. All other foods and beverages the sweeter the better. Tea I drink on a fairly regular basis, unsweetened, so why not coffee?

Must be something else about coffee. I like tea with a little sugar and lemon. I get unsweetened tea and put a teaspoon in of sugar and a squeeze of lemon if it is a big glass of iced tea. Sweet tea is not my thing.

Coffee without cream or half&half and sugar is alright, but a little of each is better. If the person serving me does the cream and sugar they always put in too much of both. I’d rather it black than with too much cream and sugar.

Over 10 years ago out of boredom I figured what the price of a pound of coffee was buying the Kureg K cups.
It was over 50 dollars a pound.
Plus their coffee is weak.

They have an espresso Americana maker thing at the convenience store.
I hacked it to get stronger coffee.
I select double shot and just as the water clears up I hit stop and start over and hit stop again before it over flows.

Honey goes very well with coffee. It's great to know a bee keeper.

karstopography wrote: ↑Wed Jan 17, 2024 8:22 am The bitterness inherent in coffee, from Chlorogenic acid lactones and Phenylindanes, likely puts some off the taste. Coffee is an acquired taste, like many foods with a bitter component. Dark chocolate has Theobromine, a bitter alkaloid.

There are taste receptor genes involved in how much an individual responds to bitter compounds. Caffeine found in tea, coffee, chocolate and our native Yaupon Holly and Theobromine found in chocolate and yaupon, nicotine in tobacco as well, are just insecticides the plant produces.

Don't forget plant coevolution with animals. Many of those bitter substances are medicinal for us, even if they do deter insects.
Coevolution for the plant works like this: I put out fruit or medicine for the animal, and it disperses my seeds.
With human animals it's even a better deal: the human finds value in my (parts) for medicine or food, and so they save my seeds and take me wherever they go, and plant me in new places, and even give me TLC.
I believe our taste for good bitter things goes way, way back.

https://www.healthline.com/nutrition/co ... s#benefits

Overall, coffee seems more beneficial to health than harmful. For many coffee and tea drinkers, these beverages are the largest source of antioxidants in their diets.

I surprised there aren’t coffee pills for health like there are garlic pills for health for people that aren’t garlic eaters.