So confused - coffee strength

Well, I don't understand it at all.

I've been drinking coffee for a long, long time. I like it fairly
strong. Most people serve coffee weaker than I enjoy; few serve it
stronger.

So I've been doing iced coffee all summer, as is my wont, and it's been
plenty strong. Even considering ice dilution, it's just fine. Rich and
full bodied, even with dairy. I figured I've been brewing it a bit
stronger than I'd do for a hot cup.

Not so.

It turns out I'm using less coffee by far than recommended.

I home-roast 4 oz. batches in my popper. This yields 3.4 to 3.5 oz. of
roasted beans. I usually baggie that in half, and drip half on any
given morning. So that amounts to 1.7 ounces of coffee when I grind it
on a drip setting.

Here's the rub: I use 48 oz of water. Sometimes a bit less, but yes --
48 oz. water. That means I'm using a gram of coffee for every ounce of
water (almost exactly). That's a far cry from the 78 - 80 grams called
for by standards (to 48 oz. water). I should be dumping another full
ounce of coffee in the basket!

I don't get it. No one has ever thought my coffee weak. I rarely taste
coffee stronger than mine (I mean, conventionally brewed). My iced
coffee is potent enough. Hot, it's also fine. But the numbers are
telling me it can't be so.

I feel like I just woke up in a strange world where nothing makes
sense. Can anyone explain what's going on? This MUST be a parallel
universe I'm posting in.

--

Scott

.

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