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Grams per litre and per-cup doses for French press, pour-over, moka and cold brew.
The standard brewing ratio is about 55 grams of coffee per litre of water by American standards, rising to 63 grams per litre in Norwegian standards. Work from grams per litre because the figure scales directly: multiply your water volume by the ratio and you have the dose in grams.
That ratio yields roughly 14 to 16 grams of coffee for a standard cup. Keep that range in mind when you are dosing a dripper or a moka pot without a scale — it is the per-cup translation of the per-litre standard.
For a 500 mL French press, 55 g/L gives 27.5 grams of coffee and 63 g/L gives 31.5 grams. A 1 litre batch takes 55 grams or 63 grams respectively. Doubling the water doubles the dose; the ratio itself does not change.
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The target extraction window for a balanced cup is about 1.20 to 1.45 percent concentration. Dose too low and the brew lands under the window no matter how well you grind; dose too high and it runs past the top of the window.
Cold brew is the one method that does not brew to drinking strength directly. The concentrate is diluted for drinking at about 1:1 with water, or 2:1 for a bolder drink, so the initial dose is effectively doubled before dilution.
Use the table as a starting point and adjust one variable at a time. If the cup is thin, raise the dose toward the Norwegian ratio before you touch the grind; if it is harsh, lower the dose before you coarsen the grind.
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