SCAA美国精品咖啡协会与scae欧洲精品咖啡协会所定义的Gold Cup精杯咖啡比例,必须将咖啡的萃取率抓在20%左右,而TDS(浓度比)大约在1.1%~1.3%间。

针对Drip Filter滴滤冲煮,如何萃取出最佳咖啡风味,控制因素不外乎咖啡粉的萃取物与一杯咖啡中的浓度这两个变量,而这两个变量早在1960年即有所谓”Coffee Gold Cup”金杯咖啡理依据SCAE(欧洲咖啡精品协会)定义Gold Cup Standard:”1000ml水,50~60g咖啡粉,92°C ~96°C 热水冲煮出咖咖啡”。这个咖啡冲煮落在最佳萃取率(Extraction)与浓度(Strength Concentration)的”靶心”位置,即是”Gold Cup”。




另外这些萃取物将溶于多少热水中,这就是咖啡浓度,最适咖啡浓度落于1.0~1.5%间,小于1.0%轻淡无味,不如喝开水就好,如果太浓厚的咖啡浓度1.5%以上(滴滤咖啡而言),则不好的口感。滴滤咖啡最佳Gold Cup浓度为1.2%~1.45%。太清淡或太浓厚咖啡浓度均是不好的口感。美式风味:就是浓度比较淡的咖啡,所以一杯美式咖啡他的浓度TDS约落在1.2~1.3%。欧洲风味:一般欧洲咖啡浓度比较浓厚一点,所以一杯欧式咖啡他的浓度TDS约落在1.3~1.45%。

所以SCAE(欧洲精品咖啡协会)定义标准Gold Cup靶心位置,与萃取率与浓度关系,即咖啡粉的量有一个相互关系如下:


从对照表中决定预定咖啡冲煮量及设定咖啡粉量上下限,如何从0~30%萃取率到达18~22%最佳萃取率,同时咖啡冲泡浓度刚好位于1.2%~1.45%,就如如何投出一颗好球。这冲泡一杯Gold Cup咖啡,上述基本粉量与冲泡量决定后,能否达到最佳18%~22%最佳萃取率,同时浓度又落在1.2%~1.45%,涉及到萃取率问题,与咖啡研磨粗细,水温,过滤介质(影响水停留时间)…等相互变因



  • 萃取时间掌握Contact time:应用各种冲煮方法,要在其较佳萃取时间内萃取出18~22%萃取率,重要在控制咖啡研磨度及水温。
  • 水温掌握Temperature of the water:92°C~96°C开始冲煮水温是必需要掌握的,过高或过低初始水温都可能是不适当。
  • 冲煮过程中扰动咖啡粉Turbulence:扰动是为了能冲煮出应有萃取率,如塞风搅拌,手冲水柱冲水强度等都是为达到萃取所必须扰动。
  • 预浸滋润咖啡粉Wettability:手冲,espresso,美式在冲煮前都有的湿润阶段,这阶段湿润水量为每公克咖啡粉,2ml水量预浸,浸润时间约30sec。当然咖啡豆烘焙状态又有不同预浸溼润状态,这部份手冲就可以好好控制了。
  • 均匀冲煮Uniform Dispersion:冲煮过程让水均匀经过每一颗咖啡粉末,同时从初始到结束一致水温,水量萃取是重要的,比如espresso强调冲煮水温压力一致,手冲稳定的水柱就是这个道理。1

    French press法国压
    Drip Filter滴滤(手冲即为滴滤冲煮的其中一种)
    Pressurised Infusion(Espresso)意式浓缩


    2.冲煮阶段Water Cycle:这时因上述咖啡粉末粗细各有不同时间让水与咖啡粉接触,并溶出咖啡萃取物。

    • a.法国压:粉末粗,约浸润3~5min
    • b.滴滤泡式:冲煮过程约1~3min
    • c.Syphon:冲煮过程约40~60sec
    • d.espresso:三十秒萃取30cc浓缩咖啡


    2.Hario Syphon量匙:一平匙8~9g
    3.Hario V60量匙:一平匙14~15g
    4.咖啡豆(烘焙后):0.38~0.43 g/cm^3
    5.咖啡粉:0.44~0.48 g/cm^3

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