What is the standard of gold cup extraction of coffee? Only the standard of coffee extraction rate and coffee concentration can be obtained.

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The golden cup rule. In theory, a good cup of coffee can be made as long as the extraction rate and concentration of the gold cup criterion are followed.

The SCAA gold cup standard is that the extraction rate is between 18% and 22%, and the best concentration is between 1.15% and 1.35%. After the establishment of SCAA in 1982, it has adopted this standard and is responsible for the promotion and certification of the Golden Cup Award.

Among them, the extraction rate is widely recognized and used in other countries, but the taste varies from country to country. Some countries have made changes to the concentration range, such as the concentration range of scae has been changed to 1.2%-1.45%, and the concentration range of Norway NCA has been changed to 1.3%-1.55%.

I know the concept of Golden Cup Criterion. Then follow the concept of concentration and extraction rate. The concentration is the value obtained by dividing the soluble substance by the milliliter of coffee liquid. The extraction rate is the soluble substance divided by the weight of coffee powder.

At the beginning of my article, I said that there is little relationship between the two. Both of them only have an effect on a cup of coffee at the same time, the extraction rate determines the quality of the taste spectrum, and the concentration determines the strength of the taste spectrum. If it really has anything to do with it. It is only that the concentration measured by tds can calculate the value of the soluble substance from the concentration formula, and then the extraction rate can be calculated.

The extraction rate is between 18% and 22%. If the value is not in the range, it is excessive extraction and insufficient extraction.

If the extraction rate exceeds 22%, which is what we often call excessive extraction, the water temperature per unit time passing through the coffee powder is too high, or the water stays in the coffee powder for too long, dissolves too much substance, smells too much, and tastes bitter.

If the extraction rate is less than 18%, the temperature is too low, or the flow of water through the coffee powder is too fast, or only the front extraction, that is, the flavor is not completely dissolved in water, the taste is sour and strongly irritating.