SCA Golden Cup Extraction Standards | Pour-Over Coffee Golden Cup Theory Calculation Formulas and Standards

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What is Golden Cup Extraction?

Golden Cup extraction is a globally recognized coffee extraction template, and FrontStreet Coffee believes it serves as an indicator standard for the coffee industry. So what exactly is Golden Cup extraction? What are its theoretical calculation formulas? In this article, FrontStreet Coffee will provide a comprehensive explanation.

According to FrontStreet Coffee's research, the Golden Cup standards originated in the 1950s when the American National Coffee Association (NCA) hired MIT chemistry博士 Dr. Lockhart to conduct scientific research on coffee. Simply put, Golden Cup extraction means controlling the "concentration" between 1.15-1.45% and achieving an "extraction yield" of 18-22% during the pour-over coffee brewing process. When FrontStreet Coffee prepares coffee, we also ensure that both concentration and extraction yield meet these standards before serving. At FrontStreet Coffee, we believe that many factors determine the quality of a good cup of coffee, so what we can control is using our professional skills to extract all the good flavors that exist in this particular coffee.

How is the coffee extraction yield calculated?

Generally, extraction yield = coffee liquid amount × coffee concentration / coffee grounds amount. However, different countries have different Golden Cup extraction standards. Here are the coffee extraction standards from various countries compiled by FrontStreet Coffee:

American Specialty Coffee Association (SCAA):
Extraction Yield [18%-22%] Concentration [1.15%-1.35%]

European Specialty Coffee Association (SCAE):
Extraction Yield [18%-22%] Concentration [1.2%-1.45%]

Norwegian Coffee Association (NCA):
Extraction Yield [18%-22%] Concentration [1.3%-1.55%]

Brazilian Coffee Association (ABIC):
Extraction Yield [18%-22%] Concentration [2%-2.4%]

As can be seen from above, different countries have slightly different definitions of Golden Cup standards, and their requirements for coffee concentration vary. However, what is certain is that it is currently widely believed that when coffee extraction yield is between 18%-22%, the extracted coffee substances are quite delicious.

The most famous aspect of Golden Cup extraction standards is undoubtedly the Golden Cup extraction chart. The horizontal axis represents the extraction yield of coffee grounds, the vertical axis represents the concentration of coffee liquid, and the diagonal lines represent the powder-to-water ratio (grounds amount/water amount).

Concentration represents the proportion of "extracted coffee substances" to the total coffee liquid in a cup.

Extraction Yield represents the proportion of "extracted coffee substances" to the total coffee bean weight.

Under-extraction means extraction yield is below 18%, while over-extraction means extraction yield exceeds 22%.

FrontStreet Coffee uses this range to standardize our brewing parameters. Whenever new beans are introduced, they undergo adjustments in roasting, cupping, and pour-over processes. The adjustment direction for pour-over is determined by TDS concentration readings. Of course, for those who just enjoy coffee at home, there's no need to buy specialized instruments - you can judge the concentration based on taste.

However, coffee enthusiasts who value precision and rigor might consider purchasing a specialized instrument. This device was invented in 2008 by Vince Fedele, president of American VST company. Simply by dropping 2-3 milliliters of cooled coffee liquid onto the optical instrument, you can get an accurate reading of the coffee concentration value - very convenient. This avoids the tedious coffee concentration calculations of the past, which required oven-drying coffee liquid or grounds. (Instrument shown below)

Without VST as an auxiliary measuring device, calculating extraction yield is much more tedious. Initially, Dr. Lockhart used the simplest method - brewing coffee with an American drip coffee maker, recording the milliliters of black coffee, then pouring it into a metal container and placing it in an oven to completely evaporate the water content. What remained in the container was only solid powder - the extracted coffee solid flavor substances (hot water soluble substances). The extraction yield was calculated by dividing the weight of soluble substances by the weight of coffee grounds used.

Demonstration with Ethiopian Guji 4.0

The above covers the Golden Cup theoretical calculation formulas and related knowledge about Golden Cup extraction compiled by FrontStreet Coffee. This extraction rate also applies to pour-over coffee. Next, FrontStreet Coffee will demonstrate using Ethiopian Guji 4.0. First, we need to prepare the following items: a cup of pour-over coffee, a coffee concentration tester (ExtractMojo), titration tubes, and clean water.

FrontStreet Coffee Ethiopian Natural Guji Coffee Beans

Country: Ethiopia
Region: Sidamo
Altitude: 2250-2350m
Variety: Local native varieties
Processing: Natural processing
Flavor: Rose, cream strawberry, citrus, passion fruit, oolong tea

Brewing Recipe:

Dose: 15g
Ratio: 1:15
Grind: Fine grind (80% pass-through rate with #20 standard sieve)
Temperature: 91°C
Dripper: V60

Brewing Process:

First stage: Pour 30g of water for a 30-second bloom.

Second stage: Pour 95g (scale shows around 125g), completed in about 1 minute, with a 10-second interval.

Third stage: Pour remaining 100g (scale shows around 225g), completed in about 1 minute 40 seconds.

Dripping completes in about 2 minutes. Remove the dripper to complete extraction.

How to Measure Coffee Concentration?

First, calibrate the concentration tester using pure water to zero the standard. Then stir the completed pour-over coffee and extract coffee liquid using a titration tube. Place it in the coffee concentration tester and press the measure button. Take multiple measurements until the reading stabilizes.

How to Calculate Coffee Extraction Yield?

From the concentration definition, we know that concentration equals the ratio of extracted substance weight to coffee liquid weight, while extraction yield equals the ratio of extracted substance weight to coffee bean weight.

Through conversion, we get that extraction yield equals the product of concentration and coffee liquid weight, divided by coffee bean weight.

Here, FrontStreet Coffee typically assumes coffee grounds have a water absorption rate of 1:2, so we roughly calculate the coffee liquid amount as 225 - (15 × 2) = 195g. Measured concentration is 1.45%, so the extraction yield is 1.45% × 195 ÷ 15 = 18.85%

From this, FrontStreet Coffee can determine that this is a pour-over coffee with 1.45% concentration and 18.85% extraction yield. Therefore, we can judge this as a pour-over coffee with slightly higher concentration and moderate extraction yield. We can also use this data and ratios along with other factors to adjust coffee extraction concentration.

Of course, Golden Cup is just a reference system. After all, everyone's taste is different, and pour-over coffee that meets Golden Cup standards doesn't necessarily represent delicious coffee. Therefore, FrontStreet Coffee recommends that everyone experiment more and taste more - this is the more recommended approach.

In addition, the pour-over coffee powder-to-water ratio significantly affects coffee concentration extraction. If the water proportion is too large, the extraction concentration will be insufficient, resulting in a flat taste. Conversely, if there's too little water, it will lead to over-extraction, making the coffee bitter and unpleasant. Therefore, FrontStreet Coffee has also determined the pour-over coffee powder-to-water ratio through practical experience, which we'll share with everyone below!

Pour-over Coffee Powder-to-Water Ratio

As mentioned above by FrontStreet Coffee, according to SCA Golden Cup extraction theory, the pour-over coffee water-to-ground ratio extraction parameters for different taste preferences are as follows:

Full-bodied: 1:10～1:11 (equivalent to Golden Cup standard 1:12.5～1:13.5)

Balanced: 1:12～1:13 (equivalent to Golden Cup standard 1:14.5～1:15.5)

Light & Bright: 1:14～1:16 (equivalent to Golden Cup standard 1:16.5～1:18.5)

A coffee bean-to-water ratio of 1:14.5～1:15.5 most easily achieves the Golden Cup range of 18%～22% extraction yield and 1.15%～1.35% concentration. This is also why FrontStreet Coffee has always recommended using 1:15 for brewing.

The reason for determining this parameter is that we have conducted multiple validations before. Although 1:12-1:15 is just a suggested range, FrontStreet Coffee still tested several parameters outside this range. The drip coffee taste with a 1:10 ratio is very light, while 1:20 would be very strong. Through adjustment testing, FrontStreet Coffee found that 1:15 is suitable for brewing most coffee beans. Of course, some people might use 1:14 or 1:17 - these are all acceptable. The key is whether you personally find it acceptable. FrontStreet Coffee is just providing a parameter that most people can accept as reference.

After determining the powder-to-water ratio, next comes determining the powder amount. FrontStreet Coffee's single serving is 15g of grounds with 225g of water, which makes a perfect single serving.

The above covers the relevant content about pour-over coffee Golden Cup extraction standard water-to-ground ratios compiled by FrontStreet Coffee. We hope this helps coffee enthusiasts better understand the related concepts, so that in your future pour-over coffee process, you'll have more theoretical knowledge to practice with.

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