When you make drip coffee, what ratio of water to coffee do you use?
I've been experimenting, and I'm finding something very counter-intuitive: sometimes, coffee using a lower ratio of grounds-to-water tastes as good as, or maybe even better than, coffee made with a higher ratio!
I'm doing some experiments, prompted by a recent piece by McGee in the Times food section, about how to get maximum taste from beverages such as whisky (etc), coffee, and others.
He pointed out something counterintuitive: sometimes, a watered-down beverage provides more flavor than a full-strength one!
This morning, for example, I made some coffee in my old-fashioned, manual Melitta pot. I used 4 scoops of New England Dark Roast Columbia Supremo to 5 full cups (i.e., 5 X 8 or 40 oz) of water. it had a full, rich taste. Later i took 2/3 cup of that coffee and added 3T of water to it, and it still had a full taste.
I'm gonna keep experimenting with this, (and will report results here), but I'd sure like to hear from others who've done any experimenting or scientific work on this.