（图源：
google）
标准的冲泡比例（Standard Brewing Ratio）
咖啡的杯数
Cupsof
Coffee
所用咖啡量COFFEE TO BE USED
所用水量WATER TO BE USED
按重量计
BY WEIGHT按量具计
BY MEASURE
盎司Ounces克Grams茶匙Tea
Spoons
汤匙Table
Spoons
杯Cups咖啡液体(盎司)
Fluid
Ounces杯数Cups品脱Pints夸脱Quarts1/2加仑1/2 GAL毫升CCs
(milliliters)升Liters
10.3810.6621/8811/21/41/82370.24
20.7521.31241/416211/21/44730.47
31.1331.91863/824311/23/43/87100.71
41.5042.52481/2324211/29470.95
51.8853.230105/840521/211/45/811831.18
62.2563.836123/448631 1/23/414201.42
72.6374.442147/856731/213/47/816561.66
83.0085.14816164842118931.89
93.3895.7541811/872941/221/411/821302.13
103.75106.360201 1/4801052 1/21 1/423662.37
114.13116.9662213/8881151/223/413/826032.60
124.50127.672241 1/29612631 1/228402.84
如果已知咖啡粉的量，乘以系数21.33，就知道需用多少盎司的水（0.046875是逆系数），乘以系数22.2593，就得出需要多少毫升的水（0.04493是逆系数）；
比如：有1.2盎司咖啡粉，乘以21.33，则得出需要25.6盎司的水；92.6克的咖啡粉，则需要2061CCs（2.06升）水。用已知水量，乘以逆系数，即可得出所需的咖啡粉量。
发烧友
Cupsof
Coffee
所用咖啡量COFFEE TO BEUSED 所用水量 WATER TOBE USED
BY WEIGHTBY MEASURE
OuncesGramsTea
SpoonsTable
SpoonsCupsFluid
OuncesCupsPints
Quarts1/2 GalCCs
(milliliters)Liters
10.3810.6621/863/43/83/163/321770.18
20.7521.31241/4121 1/23/43/83/163550.35
31.1331.91863/8182 1/41 1/89/169/325320.53
41.5042.52481/22431 1/23/43/87100.71
51.8853.230105/8303 3/41 7/815/1615/328870.89
62.2563.836123/4364 1/22 1/41 1/89/1610651.06
72.6374.442147/8425 1/42 5/81 5/1621/3212421.24
83.0085.14816148631 1/23/414201.42
93.3895.754181 1/8546 3/43 3/81 11/1627/3215971.60
103.75106.360201 1/4607 1/23 3/41 7/815/1617751.77
114.13116.966221 3/8668 1/44 1/82 1/161 1/3219521.95
124.50127.672241 1/27294 1/22 1/41 1/821302.13
如果已知咖啡粉的量，乘以系数16，就知道需用多少盎司的水（0.0625是逆系数），乘以系数16.6945，就得出需要多少毫升的水（0.04493是逆系数）；
比如：有1.2盎司咖啡粉，乘以16.0，则得出需要19.2盎司的水；92.6克的咖啡粉，则需要1562CCs（1.56升）水。用已知水量，乘以逆系数，即可得出所需的咖啡粉量。
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）。
（来源：scaa.org）
上面说的这个数据，需要专门的仪器来测试，但只要我们注意一下几点，制作出的咖啡的测试数据就基本在上述范围之内。
1.使用的咖啡粉与水的比例（1:15~20，一般情况下取中按1:18来是制作，在根据味道调整。）；
2. 咖啡研磨的粗细程度（砂糖粗细， 约0.86毫米）；
2. 咖啡与水的接触时间长短（咖啡粉在水中的浸泡时间大约在三分钟左右）；
4. 水温的高低（92~96度）。
资料来源：
Blackbearcoffee 编译：
黄伟 转载务必注明出处和原始链接
【2012年12月2日补记】：
滴滤咖啡的金杯萃取准则是在长期实践基础上归纳和总结，在咖啡领域里，SCAE和SCAA的研究最为透彻和权威。因此，对于像我这样的门外汉而又缺乏钻研精神和能力、条件的人而言，采取拿来主义是再简单不过的办法。所谓“金杯萃取准则”，基本上就是上面红色字体的内容。记住这些不难。回过头再看这篇博文，你只需看红色字体部分。
其它参考资料：
The SCAE Gold Cup Programme：
The Gold Cup Programme is a European drive by the SCAEto improve the standard of filter coffee consumed in themarketplace. It ensures a WIN for the Coffee Roaster, a WIN for theRestaurateur 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 byrecognising an internationally respected set of rules on brewingfilter coffee.
The Gold Cup sets minimum standards for coffee to water ratio,brewing temperature and holding time, and optimum standards forcoffee extraction and strength.
How the Gold Cup works：
The SCAE Gold Cup uses the industry to monitor itself, backed upby incontrovertible and well-researched scientific data to ensurethe integrity of the Gold Cup as a quality standard is objectivelymaintained.
THE ART OF BREWING - WHAT IS THE PERFECT CUP?
There are acres of paper filled with data on coffee, coffeeorigins, coffee roasting and coffee flavour profiles. All thesethings have huge importance on what goes in the cup.
As important is the alchemy or art of turning a coffee bean andwater into a perfectly extracted cup of coffee.
The Art of Brewing is effectively taking between 18 and 22% of acoffee bean and extracting it into approx 1.3% of the finishedbeverage.
The most important aspect of ‘the perfect cup’ is the balancebetween strength of the beverage and correct extraction of thebean.
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 50to 65g of freshly ground coffee and filtered through anoxygen-bleached filter paper to extract between 18% and 22% ofsolids from the coffee.’
Scientifically, there are many aspects which influence the qualityof filter coffee, most significantly:
1. Grammage - How much coffee we use per litre ofwater.
2. Grind - How coarse or fine we grind the roasted coffeebean
3. Contact Time - How long the ground beans and water are incontact to extract the brew.
4. Temperature - How consistent and what temperature the water isat brew time.
编译：
黄伟 转载务必注明出处和原始链接
