How should I measure coffee?

My coffee can says; “Use one rounded tablespoon of coffee for each 6 oz. of water.
Vary these measurements to suit your taste.”
“Rounded,” to me, means not heaping piled high to a point but shaken off a bit so there is a rounded mound on the measuring spoon. “Always start with a clean coffee maker and fresh cold water.”

Depends on if you like light medium or strong.
A standard coffee measure you get at the store or the really cool one I got in Seattle at The original Starbucks is 2 tbsp
Use half for light, ¾ for medium, full for strong. If you are making more than 4 cups in your machine add one more measure.
I make it strong. Weak coffee sucks.

Tablespoons means level tablespoons, not heaping.

However I would recommend slightly heaping ones anyway, as I would say it’s better to err on the strong side than on the weak side with coffee.

Overly strong coffee can always be softened by adding some hot water or milk / cream in the drinker’s cup. But too weak coffee can’t really be strengthened without brewing another pot.

Call the person you like the most who is coming, and ask them how they make it.

How are you brewing it? I use a different amount for a percolator than I do for a French Press than I do for a regular drip machine.

Well I’m very new to the Coffee game, for the most part I’ve always been a tea person, so due to my Graveyard shift I met Mr Folgers, he keeps me awake and alert lol. I usually measure my coffee by taste as I go along.

I have a 1/8 cup measuring cup that I use. I use 3 slightly rounded measuring cupfuls to a pot of coffee. For a conversion, this would be between 5 and 5¼ tbsp. I like mine a little stronger so I use the “Bold” setting on my coffee maker. I also use a good coffee. I get a Jamaican Blue Mountain coffee. I have only found a couple cups of coffee in my life that is better than what I make.

@Love_my_doggie: You could wait until the first guests arrive, and then ask them to help you. By doing the coffee at the last minute, it will be the freshest and hottest.

Don’t forget to have half and half and milk, sweeteners and some cinnamon is always a nice touch for coffee. If you have whipped cream, that can make it especially decadent.

I think @canidmajor has the best advice, only I would narrow it down to choosing the guest reputed for his/her coffee skills and place the matter in his/her hands. Not only the preparation, but brand and variety selection as well, with you of course responsible for financing the enterprise.

Sometimes I purchase the large tins that are economical and it comes with its own measuring scoop. Directions on the tin one scoop per cup.
After the tin of coffee was used up ( one to two months later) I still use that scoop on the 250 gram specialty flavored coffees like French Vanilla, Irish coffee, Choc,and more) thereafter.
I also look for acidity levels ranges from 1 to 5.
I prefer the acidity level at 3 or 4 mid range.

the highest is 5+ which is Dark Roast..very strong coffee.

For 12 cups pots, I use two heaping tablespoons. Nothing worse than weak coffee.

I would use a heaping tablespoon for every two cups. For 12 cup pots, I’d use five to six.

I use two to three tablespoons for my mini coffee maker in my personal office, which is 20 oz.

@KNOWITALL That sounds like how much coffee to water I use.

For our Bunn coffee maker, I use ½ cup of coffee (8 tablespoons) with 64 oz. (8 cups) of water.