The type of coffee maker you use should determine the length of time that the coffee is in the grinder. Less time in the grinder means a "coarser" ground coffee. If the grind isn't right for your type of maker, it won't make coffee that tastes like it should. In some cases, the maker may even become clogged.
For normal drip makers (the kind most people have), do a medium grind of about 15 to 20 seconds.Gently shake the grinder a few times to make sure all the beans get ground.
For espresso machines the grind should be between a medium and fine grind, or 20 to 25 seconds in the grinder.Too long and it may get clogged, to short and the espresso will be watery and weak.
The best grind for coffee makers with a cone filter is a fine grind. Grind the coffee for at least 25 to 30 seconds. A fine grind is also used on vacuum pot coffee makers.
If you have a plunger pot or a bistro, grind the coffee for approximately 10 to 12 seconds for a coarse grind.
Great coffee starts with great water. Use fresh, cold water. If your tap water doesn't taste good, don't use it. Use bottled or spring or filtered water (not distilled water).
Just as important as the water is the coffee. It has to be fresh and it has to be stored properly. Grind only what you need for the coffee you are about to make. Make sure that the coffee pot, filter holder or whatever it is you are using to brew your coffee is clean and rinsed well.
How much coffee is a matter of taste. Start with 2 level tablespoons for each eight ounces of water and go from there. (If you really like strong coffee, start with 2½ tablespoons). If you really don't want to mess with measuring, you may want to try what we do. We simply fill the grinder to the top of the metal basin and the ground coffee that results is perfect for a 10 "cup" drip maker.
After brewing, always remove the grounds immediately to keep the next pot from tasting bitter. Serve the coffee as soon as it brews. If you plan on having more later, pour the coffee into a vacuum bottle to keep the fresh taste. Coffee that sits on a warmer will soon become stale and bitter.