Featured Report: This paper, developed the SCAA Sustainability Council, provides an overview of some potential impacts of climate change to the coffee value chain. It also examines some of the work being done by industry and community leaders in case studies on mitigation and adaptation strategies, and it makes recommendations for how all stakeholders in the industry can participate in building a more resilient coffee sector.

Coffee-to-Water Ratio: To achieve the Golden Cup Standard, the recommended coffee-to-water ratio is 55 g/L ± 10%.

Coffee Preparation Temperature: To achieve the Golden Cup Standard, water temperature, at the point of contact with coffee, is recommended to fall between 200°F ± 5° (93.0°C ± 3°).

Explanation of Standard

Measurable elements:

  • Water: valid when brewing water meets SCAA water quality standard
  • Ratio of Coffee-to-Water (55 g/L ± 10%)
  • Grind/particle size distribution: matches the time of coffee-to-water contact

Equipment/brewing device:

  • Time of Coffee-to-water Contact: 1-4 minutes Fine, 4-6 minutes Drip, 6-8 minutes Coarse
  • Temperature: 200°F ± 5° (93.0°C ± 3°)
  • Turbulence (mixing action of water flowing through & around the coffee particles to achieve a uniform extraction of soluble material)

Filter media (least affect to brew flavor, body, time of contact & sediment less than 75 milligrams per 100 milliliters)

Guidelines for Using By-Pass in the Drip Coffee Brewing Process
Guidelines for Brewing with Column Brewer
Guidelines for Brewing with French Press
Guidelines for Brewing with Single Cup Immersion Dripper
Guidelines for Brewing with Six Cup Pour-Over Brewer
Guidelines for Brewing with Two Cup Pour-Over Brewer
Guidelines for Brewing with Siphon