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I usually brew 19g to 350ml (which is about 5.5g to 100ml) but then adjust as needed using this coffee compass from Matthew Perger. It's very handy for turning average brews into great brews.
@Fyoosh This'll help you adjust things when grind size is set by adjusting water volume and/or coffee weight.
jdp-
Interesting! Thank you!
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Very helpful thank you.
I've been getting the very bitter, dry, harsh brews, which I recognised as over extraction but for some reason I thought the way to fix that was by reducing the amount of coffee so that the water would pass through quicker and extract less. Which is completely wrong. So no wonder I've made about 10 cups of potent brown water the past week.
kboy
Fyoosh
Similar to Fyoosh, I ordered a nicer coffee the other day but it's not tasting great. I'm currently brewing at 6-7g/100ml and it's coming out tasting a bit of cardboard. The initial flavour is fine, but the aftertaste is not.
Method is V60, just enough water to soak coffee at first, bloom for 30 seconds, then slowly add the rest. Brewing 500ml each time.
Will increasing to 8g / 100ml potentially help this? Can the ratio change the actual flavour or will I get the same flavour but increased?