The first step will be to purge the grinder of any old coffee that could contaminate your samples. You should do this with a few grams of the coffee sample that you are about to grind.
Multiple samples of each coffee will typically be prepared to ensure consistency, and the coffee for each cup should be ground individually. “We dose 11.5 g, grind at 8.5 [on a Mahlkönig EK43] and pour 185 g filtered water (about a 1:16 ratio) at 95°C [203°F],” says Chris.
16.1 ratio
https://fellowproducts.com/blogs/learn/a-step-by-step-guide-to-cupping-coffee
20 gr beans purge 2 gr first
2 times 9 gr beans to 150 water at 200f 93c
16.7 ratio
4mins break crust then 2spoons to remove coffee beans