對比兩張表格，不難發現，所謂發燒友的沖泡，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)，衝入約22份(220克)水，發燒友則用一份粉(10克)，衝約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，測出咖啡的數值在下表中間的黃色框範圍內，則咖啡酒相對均衡、好喝。在這張表中，橫座標是咖啡萃取率，即咖啡豆(粉)中萃取出的咖啡成分佔咖啡豆(份)的比率，縱座標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)佔整個咖啡液的比例，也稱濃度。SCAA長期的觀察、研究得出的結論是，咖啡的萃取率在18~22%，濃度在1.15~1.35%時(即黃色框的範圍)，咖啡的口感最好(均衡、好喝)。

　　(來源：scaa.org)

　　上面說的這個數據，需要專門的儀器來測試，但只要我們注意一下幾點，製作出的咖啡的測試數據就基本在上述範圍之內。

　　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來試製作，在根據味道調整。);

　　2. 咖啡研磨的粗細程度(砂糖粗細， 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)。

　　參閱：金盃萃取與大師頻出

　　資料來源：Blackbearcoffee 編譯：黃偉 轉載務必註明出處和原始鏈接

　　【2012年12月2日補記】：

　　滴濾咖啡的金盃萃取準則是在長期實踐基礎上歸納和總結，在咖啡領域裏，SCAE和SCAA的研究最爲透徹和權威。因此，對於像我這樣的門外漢而又缺乏鑽研精神和能力、條件的人而言，採取拿來主義是再簡單不過的辦法。所謂“金盃萃取準則”，基本上就是上面紅色字體的內容。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 SCAE Gold Cup Programme：

　　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.

　　編譯：黃偉 轉載務必註明出處和原始鏈接