How do you brew coffee?

[MS Fowler]

I imagine this will be a hot topic; probably as controversial as "which is the "correct" oil for my Benz".
I work in a office with about a dozen people. There seems to be little agreement on coffee strength.
First off--the euipment:
The office has a BUNN machine, as well as a few older, home style, smaller drip machines. But this is about the BUNN, since it is used the most, and is what produces most of the coffee we drink.
Strength: I've cleaned out the basket when someone else has made the coffee, and I've seen the basket almost filled to its top with grounds. I consider that too strong; others think its just right--then they add about 4 ounces creamer and 6 teaspoons of sugar! I've researched the topic a bit on the web--again no agreement--the most interesting instruction was to use and EXACT amount of coffee ( between 1/2 and 4 tablespoons) per each EXACT amount of cold water, ( between 3 and 8 ounces). That's not much help.
As a starting place, can anyone weigh some of the sealed pouches that commercial establishments use? I have balances that weigh to .01 grams, but no access to the pre-measred coffee.
Is there any sort of agreement as to how strong coffee "should" be?