How Much Coffee Should I Use

I hear this question a lot. I've even asked it myself. Rather than giving you a single definitive answer, I want to give you a starting point, a methodology, and permission to experiment.

This usually comes up in the context of a drip brewer, but it applies to any brewing method. And while there are quite a few variables that affect how your coffee tastes like grind size, water temperature, brew time, and others, we're going to zero in on just one: dose or the amount of coffee grounds you use.

Strong, Weak, and What Those Actually Mean
When people say their coffee is "strong" or "weak," they usually mean the flavor intensity. Sometimes they're describing body or thickness. And sometimes they mean caffeine, though that's a different thing entirely.
The intuition is right though: more coffee grounds for the same amount of water gives you a more intense, fuller-bodied cup. Less coffee gives you a thinner, milder one.
If you use too little coffee, your brew might taste watery or sour. Too much, and it can turn harsh and bitter. So:
 - Coffee tasting too watery, thin, or sour? Use more next time.
 - Too intense, bitter, or heavy? Use less.

You Don't Need Special Tools
You don't need a scale to start dialing this in. Just change the amount of coffee you use from the last time and pay attention to what changes. Easy as that.

That said, a basic kitchen scale makes this a lot easier and more repeatable. You don't have to weigh every brew. Just weigh what fits in your scoop once, and then you know how many scoops to use. Light roast beans are denser than dark roast beans, so it's worth re-checking when you switch roasts. A few extra seconds, much more consistent coffee.

Why Dose First?
If you're already into coffee, you might wonder why I'm not starting with grind size, which arguably has a bigger impact. It's because dose is the most accessible lever. You don't need a grinder to change it. You don't need any new equipment at all. Just change how much coffee goes in and see what happens.

Starting Points
These ratios are coffee-to-water by weight. These are just to give you a place to start if you don't already have one.

Drip brewer: 1:17
Pour-over: 1:16
French press: 1:17
AeroPress: 1:13
Espresso: 18g in, 36g out, in 25–30 seconds (espresso is its own beast, but this is my usual starting point when dialing in beans)