A home customer writes:
"I had an interesting conversation about how much coffee should be measured for each (6 oz) cup. I maintain that 2 TB is the correct coffee measure according to many coffee merchants, and I use this guideline unless the package states otherwise."
The fine folks in the Bunn Laboratory have concluded that with our coffees, 1TB of grounds (or less!) to the cup can still yield a Gold Cup Standard brew. At the 2TB ratio, is there double strength? Or is the coffee simply under extracted? And will other brands of grocery store coffee possibly require more grounds due to some difference in the beans or roasting process?