I got to McDonald’s this morning a few minutes after they opened. Everything fresh and hot.
The coffee (as usual) was robust. A bit strong for my taste. But it was quite good. Not bitter.
I sometimes forget that my coffee at home is weaker. I use a breakfast blend and only 2 level scoops for 8 cups on the carafe. I sometimes round one of the scoops if the can is a bit stale. I’d have to use another 1/2 or maybe even 2/3 scoop to get it as strong as McDonald’s.
I’ve dealt with GERD for over a decade. Omeprazole helps a lot. Strong coffee can make it flare up. Making it weaker at home means I can enjoy several cups.
I’ve found that nearly all restaurants make it a little stronger than I do at home. But, not like McDonald’s.
I’d assume they make it to suit the majority of people? They want to please as many people as possible?
I’m fortunate that the coffee in our office break room is the strength I prefer it. I guess I’m not the only one that likes it just a little weaker.
The office has an old Bunn pot with two warming plates. I always run fresh water through it every Monday morning to purge the stale weekend water in the reservoir. Some of the water evaporates (over the weekend) and it won’t make a full pot on Monday.
Typically I follow the two tablespoons per cup ratio at home, which generates a considerably stronger cup than what most restaurants produce. My guess is that they use one tablespoon per cup.
So at most places, my home coffee is stronger. But if I go somewhere like a real coffee shop or restaurant that takes their coffee seriously (i.e. not 7-Eleven or a chain restaurant), they tend to have coffee more in line with what I brew at home.
Our work coffee is atrociously weak; when it’s being poured, it looks a lot like tea, instead of good, dark, nearly opaque coffee.
Almost everywhere, the coffee is anywhere from a lot to a little bit weaker than what I make at home. Two tablespoons per cup is about the ratio I go for, too. I’m drinking a cup of Turkish right now, and that’s what I got for an 8 oz serving (though heaping tablespoons, so maybe even closer to 3.)
I use a traditional coffee scoop. That’s two tablespoons.
I’m not sure how many oz fill a carafe to the 8 cup mark. I “think” those are six oz cups?
I use two scoops/ 4 tablespoons. I’m at least a scoop less than people that have posted.
I guess McDonald’s isn’t strong after all. I’ve gotten used to a weaker brew. GERD left me little choice. My doc recommended that I stop drinking coffee. But I can’t hear to do that.
Your experience may be different, but I find more than one cup of robusta or a robusta-arabica blend will cause me a lot of heartburn and stomach upset. Most of the best-selling brands (Folgers, Maxwell House, Hills Bros, etc) use a blend. At home I use only 100% arabica, which is more expensive but tastes better and causes no digestive issues. When I buy restaurant coffee it’s almost always McDonalds or Dunkin’ Donuts, both of which I think use 100% arabica. The strength of my homemade is comparable to them.
Me! I hate paying for coffee when I can make it the way I like it at home. Which is always stronger and richer than coffee shop/diner coffee.
I only have coffee in the morning, so I only drink it in breakfast joints alongside my greasy platter of eggs, sausage, and fried potatoes. Tastes mostly like hot blackened water.
Sure. It’s in all the Kroger stores here. I think Walmart has it too.
My favorite coffee used to be Cain’s. It was sold primarily to restaurants. My cousin got it for me through his place. Cain’s shut down their roasting operation in OK City over a decade ago. I figured it was going downhill. I switched to Yuban after that.
The poll results surprised me. People that voted apparently like their coffee strong. They find the brew at restaurants a bit weaker then what they make at home.
Quite interesting.
My own tastes in coffee were learned from my parents, grandparents, aunts and uncles. Reinforced by what’s typically served at restaurants and at the office.
I think we all agree that we love our coffee. Whatever brew we prefer.
A proper cup of coffee is 1.75 to 1.93g of fresh ground coffee beans per ounce of water. I weigh my beans and measure my water to ensure that today’s cup was as good as yesterday’s and tomorrow’s will be equally good. Also, my coffee maker is certified to ensure that it heats the water hot enough (190-195 degrees) and maintains the temperature throughout the process. Most coffee makers do not get or maintain proper water temperature, brewing at sub-optimal temperatures. Lastly, many coffee makers do not have large enough baskets to make a full pot of coffee with the correct coffee/water ratio.
When I just went by number of scoops, there was too much variation. While I like a more robust coffee, we generally use Colombian or a Breakfast Blend to appease Mrs. D_Odds. Many restaurants get ground coffee in pre-measured packages. I find these universally ‘meh’ to ‘unsatisfactory’. Too little coffee by volume.
