Wrong? Not if you like the result. Coffee is a combination of many factors: bean, roast, grind, freshness, water temperature, brewing time, brewing style, and

Wrong? Not if you like the result. Coffee is a combination of many factors: bean, roast, grind, freshness, water temperature, brewing time, brewing style, and amount of extraction. There’s some guidelines of course, but ultimately you’re trying to get a coffee that tastes good to you. My uncle likes his coffee much more watery than I do, but I think he uses not enough coffee and over extracts it. So when I’m making the coffee I make it the strength I like, pour his cup about 2/3rd then top his up with hot water. Edit to add: According to Harold McGee, balanced flavor is an extraction of around 20% of the coffee solids producing a cup that’s 1.3% - 5.5% bean solids by weight (so you can see already a big range, drip is at the low end, espresso at the high end). Ideal brewing temperature of 190-200°F (but this is higher than Aeropress recommends). Brewing time of 1-3 minutes for a fine grind and 6-8 minutes (!) for a coarse grind. For American coffee, he recommends a coffee:water ratio of 1:15 for American, 1:5 for espresso. Also, per my anecdote about my uncle: “It’s always better to use too much coffee rather than too little: a strong but balanced cup can be diluted with hot water and remain balanced, but a weak cup can’t be improved.” (My summary from “On Food and Cooking” which has about 5 pages on coffee alone.)