咖啡与水的比例 手冲咖啡的标准冲泡比例

　　对比两张表格，不难发现，所谓发烧友的冲泡，只不过浓度稍大、口感更重一些而已。

　　简单的说，正常情况下，一份粉(10克)，冲入约22份(220克)水，发烧友则用一份粉(10克)，冲约16~17份水(160~170克水)。

　　下图是SCAA的咖啡冲泡率图。如果你有TDS这个小仪器，测出咖啡的数值在下表中间的黄色框范围内，则咖啡酒相对均衡、好喝。在这张表中，横坐标是咖啡萃取率，即咖啡豆(粉)中萃取出的咖啡成分占咖啡豆(份)的比率，纵坐标表示的是萃取出的咖啡成分(特别提示：这不是咖啡粉的重量)占整个咖啡液的比例，也称浓度。SCAA长期的观察、研究得出的结论是，咖啡的萃取率在18~22%，浓度在1.15~1.35%时(即黄色框的范围)，咖啡的口感最好(均衡、好喝)。

　　The Gold Cup Programme is a European drive by the SCAE to improve the standard of filter coffee consumed in the marketplace. It ensures a WIN for the Coffee Roaster, a WIN for the Restaurateur and a WIN for the consumer.

　　SCAE Gold Cup = Win-Win-Win

　　The SCAE’s Gold Cup programme promotes a better, measurable standard in filter coffee. This will be achieved by recognising an internationally respected set of rules on brewing filter coffee.

　　The Gold Cup sets minimum standards for coffee to water ratio, brewing temperature and holding time, and optimum standards for coffee extraction and strength.

　　How the Gold Cup works：The SCAE Gold Cup uses the industry to monitor itself, backed up by incontrovertible and well-researched scientific data to ensure the integrity of the Gold Cup as a quality standard is objectively maintained.

　　THE ART OF BREWING – WHAT IS THE PERFECT CUP?

　　There are acres of paper filled with data on coffee, coffee origins, coffee roasting and coffee flavour profiles. All these things have huge importance on what goes in the cup.

　　As important is the alchemy or art of turning a coffee bean and water into a perfectly extracted cup of coffee.

　　The Art of Brewing is effectively taking between 18 and 22% of a coffee bean and extracting it into approx 1.3% of the finished beverage.

　　The most important aspect of ‘the perfect cup’ is the balance between strength of the beverage and correct extraction of the bean.

　　THE SCIENCE OF BREWING – HOW TO GET THE PERFECT CUP

　　Filter coffee as defined by the SCAE Gold Cup standard -

　　‘A ratio of 1 litre of fresh water brewed at 92° to 96°C through 50 to 65g of freshly ground coffee and filtered through an oxygen-bleached filter paper to extract between 18% and 22% of solids from the coffee.’

　　Scientifically, there are many aspects which influence the quality of filter coffee, most significantly:

　　1. Grammage – How much coffee we use per litre of water.

　　2. Grind – How coarse or fine we grind the roasted coffee bean

　　3. Contact Time – How long the ground beans and water are in contact to extract the brew.

　　4. Temperature – How consistent and what temperature the water is at brew time.

　　编译：黄伟