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標(biāo)準(zhǔn)的沖泡比例（Standard Brewing Ratio）
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咖啡的杯數(shù)
Cups
of
Coffee
|
所用咖啡量COFFEE TO BE USED
|
|
所用水量WATER TO BE USED
|
按重量計
BY WEIGHT |
按量具計
BY MEASURE |
| 盎司Ounces |
克Grams |
茶匙Tea
Spoons
|
湯匙Table
Spoons
|
杯Cups |
咖啡液體(盎司)
Fluid
Ounces |
杯數(shù)Cups |
品脫P(yáng)ints |
夸脫Quarts |
1/2加侖1/2 GAL |
毫升CCs
(milliliters) |
升Liters |
| 1 |
0.38 |
10.6 |
6 |
2 |
1/8 |
8 |
1 |
1/2 |
1/4 |
1/8 |
237 |
0.24 |
| 2 |
0.75 |
21.3 |
12 |
4 |
1/4 |
16 |
2 |
1 |
1/2 |
1/4 |
473 |
0.47 |
| 3 |
1.13 |
31.9 |
18 |
6 |
3/8 |
24 |
3 |
1
1/2 |
3/4 |
3/8 |
710 |
0.71 |
| 4 |
1.50 |
42.5 |
24 |
8 |
1/2 |
32 |
4 |
2 |
1 |
1/2 |
947 |
0.95 |
| 5 |
1.88 |
53.2 |
30 |
10 |
5/8 |
40 |
5 |
2
1/2 |
1
1/4 |
5/8 |
1183 |
1.18 |
| 6 |
2.25 |
63.8 |
36 |
12 |
3/4 |
48 |
6 |
3 |
1 1/2 |
3/4 |
1420 |
1.42 |
| 7 |
2.63 |
74.4 |
42 |
14 |
7/8 |
56 |
7 |
3
1/2 |
1
3/4 |
7/8 |
1656 |
1.66 |
| 8 |
3.00 |
85.1 |
48 |
16 |
1 |
64 |
8 |
4 |
2 |
1 |
1893 |
1.89 |
| 9 |
3.38 |
95.7 |
54 |
18 |
1
1/8 |
72 |
9 |
4
1/2 |
2
1/4 |
1
1/8 |
2130 |
2.13 |
| 10 |
3.75 |
106.3 |
60 |
20 |
1 1/4 |
80 |
10 |
5 |
2 1/2 |
1 1/4 |
2366 |
2.37 |
| 11 |
4.13 |
116.9 |
66 |
22 |
1
3/8 |
88 |
11 |
5
1/2 |
2
3/4 |
1
3/8 |
2603 |
2.60 |
| 12 |
4.50 |
127.6 |
72 |
24 |
1 1/2 |
96 |
12 |
6 |
3 |
1 1/2 |
2840 |
2.84 |
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如果已知咖啡粉的量，乘以系數(shù)21.33，就知道需用多少盎司的水（0.046875是逆系數(shù)），乘以系數(shù)22.2593，就得出需要多少毫升的水（0.04493是逆系數(shù)）；
比如：有1.2盎司咖啡粉，乘以21.33，則得出需要25.6盎司的水；92.6克的咖啡粉，則需要2061CCs（2.06升）水。用已知水量，乘以逆系數(shù)，即可得出所需的咖啡粉量。
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發(fā)燒友的沖泡比例Connoisseur's Brewing
Ratio
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|
Cups
of
Coffee
|
所用咖啡量COFFEE TO BE
USED |
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所用水量 WATER TO
BE USED |
| BY WEIGHT |
BY MEASURE |
| Ounces |
Grams |
Tea
Spoons |
Table
Spoons |
Cups |
Fluid
Ounces |
Cups |
Pints
|
Quarts |
1/2 Gal |
CCs
(milliliters) |
Liters |
| 1 |
0.38 |
10.6 |
6 |
2 |
1/8 |
6 |
3/4 |
3/8 |
3/16 |
3/32 |
177 |
0.18 |
| 2 |
0.75 |
21.3 |
12 |
4 |
1/4 |
12 |
1 1/2 |
3/4 |
3/8 |
3/16 |
355 |
0.35 |
| 3 |
1.13 |
31.9 |
18 |
6 |
3/8 |
18 |
2 1/4 |
1 1/8 |
9/16 |
9/32 |
532 |
0.53 |
| 4 |
1.50 |
42.5 |
24 |
8 |
1/2 |
24 |
3 |
1 1/2 |
3/4 |
3/8 |
710 |
0.71 |
| 5 |
1.88 |
53.2 |
30 |
10 |
5/8 |
30 |
3 3/4 |
1 7/8 |
15/16 |
15/32 |
887 |
0.89 |
| 6 |
2.25 |
63.8 |
36 |
12 |
3/4 |
36 |
4 1/2 |
2 1/4 |
1 1/8 |
9/16 |
1065 |
1.06 |
| 7 |
2.63 |
74.4 |
42 |
14 |
7/8 |
42 |
5 1/4 |
2 5/8 |
1 5/16 |
21/32 |
1242 |
1.24 |
| 8 |
3.00 |
85.1 |
48 |
16 |
1 |
48 |
6 |
3 |
1 1/2 |
3/4 |
1420 |
1.42 |
| 9 |
3.38 |
95.7 |
54 |
18 |
1 1/8 |
54 |
6 3/4 |
3 3/8 |
1 11/16 |
27/32 |
1597 |
1.60 |
| 10 |
3.75 |
106.3 |
60 |
20 |
1 1/4 |
60 |
7 1/2 |
3 3/4 |
1 7/8 |
15/16 |
1775 |
1.77 |
| 11 |
4.13 |
116.9 |
66 |
22 |
1 3/8 |
66 |
8 1/4 |
4 1/8 |
2 1/16 |
1 1/32 |
1952 |
1.95 |
| 12 |
4.50 |
127.6 |
72 |
24 |
1 1/2 |
72 |
9 |
4 1/2 |
2 1/4 |
1 1/8 |
2130 |
2.13 |
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如果已知咖啡粉的量，乘以系數(shù)16，就知道需用多少盎司的水（0.0625是逆系數(shù)），乘以系數(shù)16.6945，就得出需要多少毫升的水（0.04493是逆系數(shù)）；
比如：有1.2盎司咖啡粉，乘以16.0，則得出需要19.2盎司的水；92.6克的咖啡粉，則需要1562CCs（1.56升）水。用已知水量，乘以逆系數(shù)，即可得出所需的咖啡粉量。
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對比兩張表格，不難發(fā)現(xiàn)，所謂發(fā)燒友的沖泡，只不過濃度稍大、口感更重一些而已。
簡單的說，正常情況下，一份粉（10克），沖入約22份（220克）水，發(fā)燒友則用一份粉（10克），沖約16~17份水（160~170克水）。
下圖是SCAA的咖啡沖泡率圖。如果你有TDS這個小儀器，測出咖啡的數(shù)值在下表中間的黃色框范圍內(nèi)，則咖啡酒相對均衡、好喝。在這張表中，橫坐標(biāo)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，縱坐標(biāo)表示的是萃取出的咖啡成分（特別提示：這不是咖啡粉的重量）占整個咖啡液的比例，也稱濃度。SCAA長期的觀察、研究得出的結(jié)論是，咖啡的萃取率在18~22%，濃度在1.15~1.35%時（即黃色框的范圍），咖啡的口感最好（均衡、好喝）。
（來源：scaa.org）
上面說的這個數(shù)據(jù)，需要專門的儀器來測試，但只要我們注意一下幾點(diǎn)，制作出的咖啡的測試數(shù)據(jù)就基本在上述范圍之內(nèi)。
1.
使用的咖啡粉與水的比例（1:15~20，一般情況下取中按1:18來是制作，在根據(jù)味道調(diào)整。）；
2. 咖啡研磨的粗細(xì)程度（砂糖粗細(xì)， 約0.86毫米）；
2. 咖啡與水的接觸時間長短（咖啡粉在水中的浸泡時間大約在三分鐘左右）；
4. 水溫的高低（92~96度）。
【2012年12月2日補(bǔ)記】：
滴濾咖啡的金杯萃取準(zhǔn)則是在長期實(shí)踐基礎(chǔ)上歸納和總結(jié)，在咖啡領(lǐng)域里，SCAE和SCAA的研究最為透徹和權(quán)威。因此，對于像我這樣的門外漢而又缺乏鉆研精神和能力、條件的人而言，采取拿來主義是再簡單不過的辦法。所謂“金杯萃取準(zhǔn)則”，基本上就是上面紅色字體的內(nèi)容。記住這些不難。回過頭再看這篇博文，你只需看紅色字體部分。
其它參考資料：
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.
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.
編譯：黃偉
轉(zhuǎn)載務(wù)必注明出處和原始鏈接
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（圖源：
