4:30 A difference of note between tea and coffee: While how much leaf you use determines how strong or weak your tea is, with coffee, the amount of grounds you use _does not_ determine how strong it is. What determines the strength of coffee is the _roast_ and the _brewing method._ The *_amount *_** of coffee grounds is **_*determined entirely_* by the brewing method. Use too little coffee grounds, and you won't end up with weaker coffee, you'll end up with _nasty tasting_ coffee that's as strong as the brewing-method determines. Using coffee that's too coarsely or too finely ground for the brewing method also creates nasty-tastes. The key with coffee is _avoiding _*_overextraction._* [Same goes for tea, of course, but overextraction with tea happens differently from coffee.] Rule of thumb: If you want weaker coffee, brew it _correctly,_ then add hot water afterwards to bring it down to your preferred strength. Adding hot water after-the-fact won't harm the flavor, and is akin to soaking your tea-leaves more briefly.