I've been drinking NM Pinon Coffee (original blend) for many, many years. They recommend 5g per 6 oz of water, and that seemed weak to my taste. I grind a little coarser than some for my Bonavita, and taste-testing got me to the same 'magic' numbers as others in this thread: 40g per 20 oz pot
. This also works for the other coffee I use, primarily the local roaster about a mile from home. I'm not super precise about it, so the water amount might be off, and if the last bit of one roast gives me only 36g it still tastes good.
I do a quick taste test of the coffee each time before adding a bit of milk. The taste stays consistent. I don't fill the hopper, as I like to switch between roasts now and again, and also want to be able to switch rapidly for guests. So I basically single dose each time, and the coffee stays in a Evak container with outgassing valves and the plunger cap that closes any gap above the beans.
(BTW, in my experience the Pinon Coffee is superb for normal brewing, but I have never been able to dial it in for espresso at all, it just isn't made for that. It did not produce good cold brew for me either, but that was back when they had actual Piñon nuts in with the beans -- in 2015 they modified the way they get the flavor profile in order to allow people with allergies to still enjoy the coffee. I haven't tested it out for cold brew recently, so it might be better now than my last test).
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