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What Exactly is Golden Cup Extraction in Coffee?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, FrontStreet Coffee frequently mentions the term "Golden Cup Extraction" in our articles, which leads many friends to leave comments asking what this term actually means. The so-called Golden Cup Extraction refers to using a cup of coffee's concentration and extraction rate as reference to determine whether the coffee has been properly extracted

What is Golden Cup Extraction?

In FrontStreet Coffee's articles, we often refer to the concept of "Golden Cup Extraction." Some friends have left messages in our comments section asking what exactly "Golden Cup Extraction" means.

Golden Cup Extraction refers to using a coffee's concentration and extraction rate as reference points to determine whether the coffee has been properly extracted. The current Golden Cup standard specifies an extraction rate between 18%-22% and a concentration between 1.15%-1.35%.

The Origin of Golden Cup Extraction

This concept originated in 1952 America when the American Coffee Association collaborated with Dr. Lockhart, a chemistry PhD from the Massachusetts Institute of Technology, to research and promote advancements in the coffee industry. For this purpose, they specially established a Brewing Committee. Professor Lockhart and his team studied the structure and chemical composition of coffee beans, ultimately discovering that coffee beans contain 30% soluble substances and 70% insoluble fiber materials.

Following this discovery, they immediately took action: conducting surveys on random American consumers regarding their coffee preferences. This research established that the preferred coffee extraction rate ranged from 17.5%-21.2%, with concentration between 1.04%-1.39%, thus forming the initial Golden Cup Extraction range. However, pour-over coffee was not popular in America at that time, so the testing used coarser grind sizes and relatively high water temperatures to brew coffee, with extraction times reaching 4-8 minutes. As you can see, there were significant unstable variables, both in terms of people and coffee.

Refinement of Golden Cup Standards

Subsequently, professional organizations conducted multiple rigorous studies and expert tastings, eventually refining the Golden Cup numerical range. The extraction rate was adjusted upward to 18%-22%, while the concentration was set between 1.15%-1.35%. This refined Golden Cup Extraction was recognized by the Specialty Coffee Association of America (SCAA) and has been in use ever since. Some friends might ask: What is concentration? And what is extraction rate?

Understanding the Golden Cup Extraction Chart

We can observe the Golden Cup Extraction chart below to better absorb and understand the theory of Golden Cup extraction.

The horizontal axis represents the extraction rate, while the vertical axis represents concentration. Concentration refers to how much extracted substance is contained in a cup of coffee—the more, the stronger; the less, the weaker. The extraction rate refers to the proportion of soluble substances obtained from the coffee grounds relative to the total amount of grounds used. We can obtain concentration values using a coffee concentration meter, then use the formula "coffee liquid volume × coffee concentration ÷ coffee grounds amount" to calculate the extraction rate.

Incidentally: The diagonal lines in the Golden Cup Extraction chart represent the coffee-to-water ratio—the proportion of coffee grounds to corresponding hot water used in a cup of coffee. The upper left corner of the chart contains some English text, essentially telling us that each diagonal line uses 1.9 liters of water, corresponding to the amount of grounds opposite that line.

So we can do a quick calculation: 1900ml ÷ 135g = 14.07, which shows that the coffee-to-water ratio for the first diagonal line is 1:14.07. By extension, until the third diagonal line, which just enters the dark area of the chart.

The Ideal Extraction Zone

This dark area represents the ideal extraction zone for a cup of coffee—what we call the Golden Cup Extraction range; with extraction rate between 18%-22% and concentration between 1.2%-1.45%. Coffee exceeding this range is considered over-extracted, while coffee not reaching this zone is under-extracted.

Misconceptions About Golden Cup Extraction

However, this chart can easily lead to a misunderstanding: that as long as you choose a diagonal coffee-to-water ratio that falls within the Golden Cup Extraction range, you will definitely brew a delicious "Golden Cup coffee."

This is not the case. The coffee-to-water ratios that reach the Golden Cup Extraction zone in the chart do not guarantee that your brewed coffee will necessarily taste good—it's merely a data reference point. What it expresses is that this coffee-to-water ratio makes it easier to brew within the Golden Cup extraction range.

We learn Golden Cup Extraction theory because it helps us better understand extraction, modify improper brewing factors, and thereby brew the flavors we desire. Therefore, we must not misunderstand the concept of Golden Cup extraction or limit ourselves to golden ratio coffee-to-water proportions.