Trying to do maths before coffee is hard -- I get it. I struggle to remember my name prior to coffee! But if you pull out your scales (you did get some, right?) and weigh how much coffee and water you use, your morning brew is going to be that little bit more delicious.
In the professional coffee game, the amount of water and coffee used to make coffee is referred to as a brew ratio. We reference it every time we make a coffee in the cafe, whether it's through the espresso machine, our batch brewer, or when making pour-overs.
Espresso. If you are using an espresso machine to make some liquid gold, measure how much coffee goes into your basket, and how much liquid lands in your cup. (This differs to the other coffee-making methods as we are unable to measure how much water is pushed through the basket, just how much comes out). We recommend you look at using 20g of ground coffee in your basket (if it fits that much), and target 40g of liquid espresso in your cup/s. This is a 1:2 brew ratio.
Filter. If you are using a plunger, pour-over vessel, or your batch brewer, look at using 6g of coffee for every 100g of water you use.
Stovetop. Moka pot/stove-top espresso makers can have a few different options. For a more filter-style brew, stick to the 6g coffee per 100g water. If you prefer a more traditional espresso-style result, double the coffee but keep the water the same -- so 12g coffee to 100g of water.
Of course, these are all just our suggestions to give you a starting point. If you prefer stronger coffee, bump up the amount of ground coffee you use; vice versa if you prefer a cup that's a little more gentle. Most importantly, keep a little note as you make each one, so you can remember and adjust for the next cup!