Golden Cup Standard

 Contents:
1.  What is the Gold Cup Standard?
2.  Brewing Variables

What is the Gold Cup Standard?

The Gold Cup Standard was first proposed by Dr. Lockhart of the Massachusetts Institute of Technology in the 1960s and has been revised several times since then. Different countries have different Gold Cup Standards, which are briefly described as follows. The extraction rate is 18%~22% -> The soluble substances that can be extracted only account for 30% of the coffee beans. If it is less than 18%, it will be very sour, and if it is higher than 22%, it will be bitter and astringent.

Brewing Variables

Concentration 1.15%~1.55% -> If it is lower than 1.15%, it will be bland and tasteless. If it is higher than 1.55%, it will be too strong and harsh. Brewing 300ml of coffee liquid with 20g meets the Gold Cup standard. The extraction rate is 20% -> 20g * 20% = 4g -> 4g of 20g of coffee dissolve in water. The concentration is 1.33% -> 300ml * 1.33% = 4g -> There are 4g of soluble substances in 300ml of coffee liquid. To reach the above theoretical value, the brewing factors must be properly adjusted. The the grinding size, powder to water ratio, the water temperature, the length of extraction time, and the brewing method will all affect the extraction rate and concentration. Good coffee is worth trying more.

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