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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.
Fyoosh
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.