Gold cup extraction criterion: Gold Cup Brewing Principle coffee extraction rate coffee brewing

When brewing coffee, the ratio of coffee to water (gold cup extraction criterion: Gold Cup Brewing Principle) (image source: google)

Standard brewing ratio (Standard Brewing Ratio)

Number of cups of coffee

Cups of

Coffee

The amount of coffee used COFFEE TO BE USED

Water consumption WATER TO BE USED

By weight

BY WEIGHT meter by gauge

BY MEASURE

Ounces of Ounces g Grams

Teaspoon Tea

Spoons

Spoon Table

Spoons

Cup Cups Coffee liquid (oz)

Fluid

Number of Ounces cups Cups pint Pints quart Quarts 1 ram 2 gallon 1 max 2 GAL ml CCs

(milliliters) liter Liters

1 0.38 10.6 6 2 1/8 8 1 1/2 1/4 1/8 237 0.24

2 0.75 21.3 12 4 1/4 16 21 1/2 1/4 473 0.47

3 1.13 31.9 18 6 3/8 24 31 1/2 3/4 3/8 710 0.71

4 1.50 42.5 24 8 1/2 32 42 1 1/2 947 0.95

5 1.88 53.2 30 10 5/8 40 5 2 1/2 11 / 4 5/8 1183 1.18

6 2.25 63.8 36 12 3/4 48 63 1 1/2 3/4 1420 1.42

7 2.63 74.4 42 14 7/8 56 7 3 1/2 1 3/4 7/8 1656 1.66

8 3.00 85.1 48 16 1 64 8 4 2 1 1893 1.89

9 3.38 95.7 54 18 1 1/8 72 9 4 1/2 21 / 4 1 1/8 2130 2.13

10 3.75 106.3 60 20 1 1/4 80 10 5 2 1/2 1 1/4 2366 2.37

11 4.13 116.9 66 22 13 / 8 88 11 5 1/2 2 3/4 13 / 8 2603 2.60

12 4.50 127.6 72 24 1 1/2 96 12 6 3 1 1/2 2840 2.84

If you know the amount of coffee powder, multiplied by the coefficient 21.33, you know how many ounces of water you need (0.046875 is the inverse coefficient), multiplied by the coefficient 22.2593, you get how many milliliters of water you need (0.04493 is the inverse coefficient).

For example, if you have 1.2oz coffee powder, multiply it by 21.33g, you will need 25.6oz water; 92.6g coffee powder will need 2061CCs water. The amount of coffee powder required can be obtained by multiplying the inverse coefficient with the known amount of water.

The brewing ratio of enthusiasts Connoisseur's Brewing Ratio

Cups of

Coffee

The amount of coffee used, the amount of water used by COFFEE TO BE USED WATER TO BE USED

BY WEIGHT BY MEASURE

Ounces Grams Tea

Spoons Table

Spoons Cups Fluid

Ounces Cups

Pints

Quarts 1/2 Gal CCs

(milliliters) Liters

1 0.38 10.6 6 2 1/8 6 3/4 3/8 3/16 3/32 177 0.18

2 0.75 21.3 12 4 1/4 12 1 1/2 3/4 3/8 3/16 355 0.35

3 1.13 31.9 18 6 3/8 18 2 1/4 1 1/8 9/16 9/32 532 0.53

4 1.50 42.5 24 8 1/2 24 3 1 1/2 3/4 3/8 710 0.71

5 1.88 53.2 30 10 5/8 30 3 3/4 1 7/8 15/16 15/32 887 0.89

6 2.25 63.8 36 12 3/4 36 4 1/2 2 1/4 1 1/8 9/16 1065 1.06

7 2.63 74.4 42 14 7/8 42 5 1/4 2 5/8 1 5/16 21/32 1242 1.24

8 3.00 85.1 48 16 1 48 6 3 1 1/2 3/4 1420 1.42

9 3.38 95.7 54 18 11/ 8 54 6 3/4 3 3/8 1 11/16 27/32 1597 1.60

10 3.75 106.3 60 20 1 1/4 60 7 1/2 3 3/4 17 / 8 15/16 1775 1.77

11 4.13 116.9 66 22 13 / 8 66 8 1/4 4 1/8 2 1/16 11 / 32 1952 1.95

12 4.50 127.6 72 24 1 1/2 72 9 4 1/2 21 / 4 1 1/8 2130 2.13

If you know the amount of coffee powder, times the coefficient 16, you know how many ounces of water you need (0.0625 is the inverse coefficient), multiplied by the coefficient 16.6945, you get how many milliliters of water you need (0.04493 is the inverse coefficient).

For example, if you have 1.2oz coffee powder multiplied by 16.0, you need 19.2oz water; 92.6g coffee powder requires 1562CCs (1.56L) water. The amount of coffee powder required can be obtained by multiplying the inverse coefficient with the known amount of water.

Comparing the two tables, it is not difficult to find that the so-called brewing of enthusiasts is just a little higher in concentration and heavier in taste.

To put it simply, under normal circumstances, one serving of powder (10 grams) is washed into about 22 parts (220 grams) of water, while enthusiasts use one part of powder (10 grams) to flush about 160,17 parts of water (160,170g water).

The picture below is the coffee brewing rate chart of SCAA. If you have the TDS gadget and find that the value of coffee is within the yellow box in the middle of the table below, the coffee wine is relatively balanced and delicious. In this table, the Abscissa is the coffee extraction rate, that is, the ratio of the coffee ingredients extracted from the coffee beans (powder) to the coffee beans (portions). The ordinate represents the ratio of the extracted coffee ingredients (special hint: this is not the weight of the coffee powder) to the total coffee liquid, also known as concentration. The conclusion of SCAA's long-term observation and research is that when the extraction rate of coffee is 180.22% and the concentration is 1.15 ~ 1.35% (that is, the range of yellow box), the taste of coffee is the best (balanced and delicious).

The ratio of coffee to water when brewing coffee (gold cup extraction criterion: Gold Cup Brewing Principle)

(source: scaa.org)

The above data need special equipment to test, but as long as we pay attention to a few points, the test data of the coffee is basically within the above range.

1. The ratio of coffee powder to water used (1: 15: 20) is usually chosen as 1:18, which is adjusted according to the taste. )

two。 The thickness of coffee grinding (sugar thickness, about 0.86 mm)

two。 The contact time between coffee and water (the soaking time of coffee powder in water is about three minutes)

4. The temperature of the water (92-96 degrees).