There is no single standard for brewed coffee ratios, well, I mean there is a range with the US historical standard being at the weaker end (55g/L, 1:18), Norwegian standard at the stronger end at 1:16, or 63g/L (SCAE seemed to just plumb for the middle 1:16.7), but the thing to be most aware of is that it is a case of personal preference. The US gold standard box, is just somewhat weaker than the Norwegian gold standard box, but both overlap a little.
I pretty much never brew at less than 65g/L for drip/pour-over, mostly at 67g/L (1:15) to start with.
The limiting factor would be using too little water to hit an extraction that wasn’t tangy/under ripe. (I don’t know what that would actually be in terms of a limit).
So for the Aromaboy, experiment…you might find that strength/intensity is more important to you than another aspect of the brew…and there wouldn’t be anything wrong with that.
Fast, coarse, immersion brews can be made quite a bit stronger/shorter ratio, because they can extract particularly low, without getting into the tangy/unripe region that drip/pour-over brews can taste really bad at when under-extracted. So you can go 120-150g/L with Switch (with no percolation phases, e.g. some do half steep & half pour-over stages) & Aeropress immersions…though the drinks get smaller, or the doses get much larger.
Longer, finer immersion brews, reaching higher extractions can start at a ratio comparable to pour-over/drip.