I spend lots of time cupping coffee. Not a bad job if you can get it. The following guidelines are what I do and I’m sure they’ll work for you as well.
My first cupping of a coffee is very formal. I start each day with 5 litres of water at 205 degrees. For each roast, I grind 14 grams of coffee and after rating it for its dry aroma I fill the remainder of an 8oz cup with water. The next 7 minutes has me evaluating for aromatics, acidity, flavor, body, cleanliness, sweetness, balance, uniformity, aftertaste and givng the coffee and overall rating. Time consuming.
The next time I rate these coffee I use a Hario Drip method. I apply the same proportions. Although the Hario produces a better cup than Melita or Chemex, these recipes apply for all drip.
The final time I look at these coffees is using a French Press. Again, I use the same proportions of water and coffee.
Caveat: You’ll come out with a 6 oz. cup of coffee as the grinds do absord water. If you’re into gigundo cups you better make some adjustments. If you just want to savor the moment, this should do fine.
Water Temperature: 200 degrees (I have mine set at 205)
Coffee: .5 oz (14 grams) Should be about 2 full Tbsp.
Water: 8 oz. (240 ml)
If you are brewing larger volumes of coffee for guests or for commercial use the following translation will work. Although most restaurants use lots less coffee than this for practical economic reasons, like all things in restaurants – a great recipe is only great if it is followed.
Water Temperature: 200 degrees