Golden cup standards and targets
The Golden Cup Standard, how it defines ideal coffee strength and extraction yield, and how to use it as a brewing target.
- Coffee Basics Nerds
- 2 min read
Article 1 of 12 in Brew Recipes, Math & Scaling/
What is the Golden Cup Standard?
- Developed by the Specialty Coffee Association (SCA).
- Defines the ideal balance between strength (TDS) and extraction yield (EY).
- Designed to produce a balanced, flavorful cup of coffee.
Target Ranges
- Strength (TDS): 1.15% – 1.35% dissolved solids in the cup.
- Extraction Yield (EY): 18% – 22% of solubles extracted from the dry coffee dose.
- The ideal brew falls within this “golden box” on the Coffee Brewing Control Chart.
Why These Targets Matter
- Below 18% EY: Under-extraction → sour, weak, grassy flavors.
- Above 22% EY: Over-extraction → bitter, harsh, hollow flavors.
- Below 1.15% TDS: Watery, thin body.
- Above 1.35% TDS: Overly strong, heavy mouthfeel.
Practical Application
- Measure TDS with a refractometer.
- Calculate EY using: EY% = (Beverage mass × TDS%) ÷ Dose mass.
- Compare results to SCA golden box.
- Adjust grind, dose, ratio, or contact time to reach balance.
Limitations
- Golden Cup is a guideline, not an absolute rule.
- Personal preference, roast style, and brew method may fall outside but still taste excellent.
- For example: espresso and cold brew usually sit outside these ranges.
Summary
The Golden Cup Standard sets the ideal target for most filter brews at 18–22% EY and 1.15–1.35% TDS. It’s a scientific framework for achieving balanced, flavorful coffee, but flexible enough to adapt to taste preference and brew style.