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A simple rule for French press coffee is 1 level scoop of coffee per 6–8 ounces of water, then tweak scoops for your press size and taste.

A classic cappuccino usually contains one espresso shot, while many coffee shops serve two shots in medium and large cappuccino sizes.

A reliable starting point is one level coffee scoop of whole beans per 6–8 ounces of water, then adjust by half scoops for strength.

Use 1 to 2 level spoonfuls of ground coffee per 6-ounce cup of water, starting with 2 spoonfuls for a steady, medium-strength brew.

Most espresso shots taste balanced when extraction runs about 25 seconds, with a usable range of 20 to 30 seconds.

A classic Americano uses 1–2 espresso shots, with most cafés serving a 12-ounce Americano with a double shot.

For French press, grind coffee in short pulses for about 8–12 seconds until the grounds look coarse, like sea salt.

Start with 2 level tablespoons of ground coffee per 6 ounces of water in a French press, then adjust spoon counts for taste and press size.

Use about 1 tablespoon of ground coffee per 80–100 ml of water in a cafetiere, so a 1-litre pot needs around 10–12 level spoons.

Most healthy adults do well with 1–3 level teaspoons of instant coffee per day, as long as total caffeine from all sources stays near or under 400 mg.