Depends on what I'm using as a brewing technology.
For Melitta pourover I measure out approx 21gms roasted and then throw them into the hopper. Fill the electric kettle with approx 24oz of water and bring to boil, as it hits the peak boil I press the grind button on the Vario. While the coffee is grinding I pour boiling water over the filter which sits inside the Melitta one cup which sits on top of a 12oz coffee mug. With the cup pre-heated and the filter sorted out I throw the cup water into the sink and begin the extraction judging when to stop extraction based on coffee volume almost to the top of the mug.
For 6 cup Chemex/Kone 2 combo I measure out approx 23gms of roasted and throw them in the hopper. Fill the electric kettle with approx 24oz of water and bring to boil, as it hits the peak boil I press the grind button on the Vario. While the coffee is grinding I pour boiling water over the Kone 2 and pre-heat the Chemex. A quick swish of the Chemex and that hot water gets poured in my coffee mug for a pre-heat. The Chemex/Kone 2 gets placed on a gram scale and with the ground coffee in the Kone 2 the scale gets zeroed. I use approx 60-70gms of water to pre-soak the grinds for approx 30secs, then begins the central pour for the remainder of the water, a total of approx 400gms (+/- 10gms) of water gets used to extract the coffee.
For Melitta I don't really need a scale other than to weigh out the coffee but for Chemex/Kone 2 I pretty much always use a scale.
