The gold cup standard is applied to hand-brewed coffee. What is the powder-to-liquid ratio and water-powder ratio?

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Gold cup standard applied to hand-brewed coffee

At that time, the American Coffee Brewing Association based on the extraction rate, concentration, brewing ratio to develop the gold cup standard Golden Cup and follicular coffee tube table, it is an interval concept from 50g/1000ml--65g/1000ml, in which 55g/1000 is through the central position, the powder-to-water ratio is 155g/1000 18.18, this powder-to-water ratio also became the later SCAA cup test standard ratio.

However, it is important to know that the research background at that time was to brew with an American coffee machine, so "water" refers to the cold water added to the coffee machine. After heating, it will all be washed into the coffee powder and filtered, and the actual coffee liquid filtered out is about 890ml.

1000-(55gX2) = 890 per gram of coffee powder absorbs about 2ml

Therefore, if the golden cup standard is presented in the form of hand-brewed coffee, the ratio of powder to liquid (coffee powder and coffee liquid) should be converted to 55g/890ml=1:16.18, for example, when brewing 300ml, the amount of coffee powder is 300 / 16.18 = 18.5g coffee powder.

Note: the ideal hand-brewing is not to filter all the water in the filter cup to the lower pot, but to control the ml of the coffee liquid filtered out from the lower pot, and the part remaining in the filter cup is discarded.

Although the taste of hand flushing is a little weaker at this ratio, it shows a very ideal aroma of boutique coffee flowers and fruits, which is very easy to drink without pressure.