What is Golden Cup Extract?

2 min read
What is Golden Cup Extract?

I. Core Definition

Gold Cup Extraction represents the ideal state in the realm of coffee brewing. It aims to achieve a balanced flavor profile by precisely controlling two key elements: Strength and Extraction Yield. Approximately 30% of the substances in coffee beans are water-soluble, including caffeine, organic acids, and oils. Gold Cup Extraction refers to extracting 18% - 22% of these soluble substances from coffee grounds, resulting in a final coffee liquid with a concentration of 1.15% - 1.35% (TDS, Total Dissolved Solids).

II. Key Parameters and Standards

1. Concentration (TDS)

  • Definition: TDS measures the proportion of dissolved solids in coffee liquid, reflecting the "richness" of the taste.
    • Low Concentration (<1.15%): Leads to a thin taste with a prominent sourness, often indicating under-extraction.
    • High Concentration (>1.35%): Results in an overly strong taste with noticeable bitterness, suggesting over-extraction.
  • Measurement Tool: A coffee concentration tester, such as a refractometer, is essential for accurate measurement.

2. Extraction Yield

  • Definition: It is the proportion of soluble substances extracted relative to the weight of coffee powder.
    • Low Extraction Yield (<18%): Produces weak aroma and sharp acidity, commonly caused by too coarse a grind or too short a brewing time.
    • High Extraction Yield (>22%): Dominated by bitterness and astringency, usually due to too fine a grind or prolonged brewing.

3. SCAA Gold Cup Criteria

  • Defined by the Specialty Coffee Association of America (SCAA), the ideal ranges are:
    • Concentration: 1.15% - 1.35%
    • Extraction Yield: 18% - 22%

III. How to Apply Gold Cup Extraction?

  • Adjusting Variables: Balance the concentration and extraction yield by modifying factors like grind size, coffee-to-water ratio, water temperature, and brewing time.
    • Example: If the grind is too coarse, reducing the coffee-to-water ratio (e.g., from 1:15 to 1:14) or increasing the water temperature can boost the extraction yield.
  • Personalized Adaptation: The Gold Cup criteria serve as a general reference. In practice, adjustments can be made according to the characteristics of coffee beans (for instance, light roasts may suit a slightly higher acidity) and personal taste preferences.

IV. Common Issues and Taste Profiles

Extraction Status
Extraction Yield
Concentration
Taste Characteristics
Under-Extraction
<18%
<1.15%
Sharp acidity, weak aroma, watery
Ideal Extraction
18% - 22%
1.15% - 1.35%
Balanced acidity and bitterness, rich layers, clean aftertaste
Over-Extraction
>22%
>1.35%
Intense bitterness, astringency, monotonous flavor

V. Conclusion

Gold Cup Extraction is not an absolute standard but a tool to help coffee enthusiasts understand the principles of brewing. Whether in professional cafes or home brewing, mastering the balance between concentration and extraction yield unlocks the best flavors of coffee beans. After all, the ultimate criterion for "good coffee" is to satisfy your own taste buds.
Tips for Beginners: Start with a 1:15 coffee-to-water ratio (e.g., 15g of coffee powder with 225g of water) and a water temperature of 90°C. Then, make gradual adjustments to find your own "golden ratio".