Because the steviol glycosides in this powder are roughly 200–300 times sweeter than sucrose, you need only a fraction of the volume. A practical starting point is the amount that fits on a knife tip (about 1/16 teaspoon) for a cup of coffee or tea, then taste and adjust. For a 200 ml glass of smoothie or a bowl of porridge, begin with 1/8 teaspoon. In recipes that call for 100 g of sugar, try 0.3–0.5 g of stevia powder (a small pinch) combined with a bulk ingredient such as erythritol, apple purée, or yogurt to replace the missing volume and moisture. Sweetness perception varies, so treat the first few uses as calibration — write down what worked for each application. Over-dosing is the most common reason for a bitter or liquorice-like aftertaste; if that happens, simply reduce the amount next time.
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