<p>In cooking in general weighting dry ingredients would be much more precise and give you greater control over your variables.</p>

CC BY-SA 3.0
2015-04-08T09:52:42.143Z
2015-04-08T09:52:42.143Z
Mr. Deathless
<p>My pour over/drip coffee pot recommends that I measure 10-12g of coffee per person whilst my grinder has markings to indicate whether the ground amount is for 1 or 2 cups. I notice that darker roasts being slightly more oily seem to weigh more and therefore the volume is less compared to a lighter roast so the question is which method of measuring is correct?</p>

<p>I understand that taste is subjective and I have been using 11g so far but given the variability in weight and volume is there a correct method which perhaps can be adjusted for different roast types?</p>

CC BY-SA 3.0
2015-04-09T20:33:16.297Z
Actually, a darker roast will weigh less, because it will have lost mass. The oil you see on the surface is also present in a light roast as well, but it is still captured in the cells of the bean, so it's not readily visible.
keithjgrant
CC BY-SA 3.0
2015-04-09T20:37:43.313Z
@keithjgrant yes I think you're right as I just switched to a dark roast this morning and noticed the volume was higher, also that it's far easier to grind using a hand grinder compared to a lighter roast
EdChum
<drip-brew><pour-over>
Should I use weight or volume when measuring doses?
EdChum
# Should I use weight or volume when measuring doses?

(Asked by: username_0 on 2015-04-08)

My pour over/drip coffee pot recommends that I measure 10-12g of coffee per person whilst my grinder has markings to indicate whether the ground amount is for 1 or 2 cups. I notice that darker roasts being slightly more oily seem to weigh more and therefore the volume is less compared to a lighter roast so the question is which method of measuring is correct?

I understand that taste is subjective and I have been using 11g so far but given the variability in weight and volume is there a correct method which perhaps can be adjusted for different roast types?

**Tags:** drip-brew, pour-over

> **Comments:**
> **username_1**: Actually, a darker roast will weigh less, because it will have lost mass. The oil you see on the surface is also present in a light roast as well, but it is still captured in the cells of the bean, so it's not readily visible.  
> **username_0**: @username_1 yes I think you're right as I just switched to a dark roast this morning and noticed the volume was higher, also that it's far easier to grind using a hand grinder compared to a lighter roast  

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## 1 answers

### Answer by username_2 on 2015-04-08. Score: 6 | Accepted answer

In cooking in general weighting dry ingredients would be much more precise and give you greater control over your variables.


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