Coffee Nomad

The industry standard is between one and two tablespoons for every six ounces. This prevents the coffee from being either too bitter and unbalanced (from too much grounds) or weak and sour (from too little grounds).

It’s also possible to try and squeeze too much out of one batch of grounds. It’s strategic that drip machines just allow the water to seep down gradually. There is a variation on the drip system that sprays the coffee grounds with the goal of extracting every last molecule of coffee flavor from the beans. But this is going overboard; it’s detrimental to a making a balanced cup of joe.

Also, in case you were wondering, you cannot re-use coffee grounds to brew another batch. I’ve tried it — it makes funky tan colored water, not coffee.