What is the gourmet ratio of golden cup hand-made coffee

The proportion of SCAA refined cup coffee defined by the Gold Cup Fine Coffee Association of the United States and the European Fine Coffee Association of scae, the extraction rate of coffee must be about 20%, while the TDS (concentration ratio) is about 1.1% to 1.3%.

For Drip Filter drip brewing, how to extract the best coffee flavor is controlled by two variables: the extract of coffee powder and the concentration in a cup of coffee. As early as 1960, the so-called "Coffee Gold Cup" golden cup caffeine defined Gold Cup Standard according to SCAE (European Coffee Association): "1000ml water, 50g 60g coffee powder, 92 °C ~ 96 °C hot water to brew coffee." The coffee is brewed at the "bull's-eye" position of the optimum extraction rate (Extraction) and concentration (Strength Concentration), that is, "Gold Cup".

First of all, each coffee can be extracted, the maximum is about 30% (that is, 70% of xylem cannot be extracted), that is, 10g coffee powder has up to 3G coffee soluble extract, while a cup of delicious coffee, the best extraction rate of coffee, that is, 60% 70% of the maximum soluble matter of 30% coffee is the most suitable extraction, which is less than 60% (less than 18%). The coffee flavor will show incomplete flavor. On the other hand, if the extraction rate is more than 70% (the extraction rate is more than 22%), the coffee will be overextracted and the coffee will show bitter, spicy and bad taste.

Therefore, the best extraction rate of coffee is 18%-22%.

This 18% 22% 30% * (60% 70%), that is, the maximum extractable rate of coffee is 30%. Extraction of 6% 7% is the best flavor of coffee. Why not write 18% 22% directly, while around 60% 70% of 30%? when we are brewing a cup of coffee, we can imagine how to extract the best flavor of 60% from the maximum extract of coffee. In other words, 10 g coffee powder can extract up to 30% (3G) of coffee soluble matter, but we expect the best extract 18%-22% (1.8-2.2 g).

In addition, how much hot water these extracts will dissolve in, this is the coffee concentration, the optimum coffee concentration is between 1.0 and 1.5%, less than 1.0% light and tasteless, it is better to drink boiled water, if the coffee concentration is too strong more than 1.5% (for dripping coffee), it's not a good taste. The best Gold Cup concentration of dripping coffee is 1.2%-1.45%. Too light or too strong coffee concentration is not good taste. American flavor: coffee with a relatively light concentration, so the TDS of a cup of American coffee is about 1.2-1.3%. European flavor: generally speaking, the concentration of European coffee is a little stronger, so the TDS of a cup of European coffee is about 1.3 to 1.45%.

Therefore, SCAE (European Fine Coffee Association) defines the target position of the standard Gold Cup, which is related to the extraction rate and concentration, that is, the amount of coffee powder is as follows:

Determine the amount of coffee to be brewed and set the upper and lower limits of coffee powder from the control table, how to reach the best extraction rate from 0: 30% to 18: 22%, and the brewing concentration of coffee is just at 1.2%-1.45%, just like how to throw a good ball. After brewing a cup of Gold Cup coffee, the above basic powder and brewing amount are determined, whether it can reach the best extraction rate of 18%-22%, while the concentration falls at 1.2%-1.45%, which involves the problem of extraction rate, coffee grinding thickness, water temperature, filter medium (affecting water retention time). Wait for mutual cause.

The ratio of powder to water is recommended in the midpoint of SCAA's golden cup rule. However, due to the diversity of brewing techniques, 1:16 (1g coffee powder corresponding to 16ml water) is recommended. However, the powder-to-water ratio from 1:12 to 1:20 is also commonly used in the game of popular tablets.