The Specialty Coffee Association (SCA) has established globally recognized standards to ensure consistency, quality, and excellence in coffee brewing. These benchmarks guide baristas, roasters, and home brewers alike, helping them achieve the best possible flavor from every cup.
What Are the SCA Coffee Standards?
The SCA coffee standards are a set of scientifically tested guidelines that define the optimal conditions for brewing specialty coffee. They cover everything from coffee-to-water ratios to water chemistry, brewing temperature, and extraction yield. The goal is to create a repeatable framework that ensures coffee is brewed to its highest potential, regardless of method or equipment.
- Coffee-to-water ratio recommendations
- Extraction yield and strength targets
- Water quality parameters (hardness, alkalinity, pH)
- Brewing temperature and contact time ranges
By following these standards, brewers can achieve consistency and maximize the sensory qualities of coffee, including aroma, body, acidity, and balance.
The Golden Cup Standard Explained
At the heart of the SCA brewing guidelines lies the Golden Cup Standard. This benchmark defines the ideal balance between coffee strength and extraction yield, ensuring a cup that is neither too weak nor overly bitter.
- Strength (TDS): 1.15–1.35% dissolved coffee solids
- Extraction Yield: 18–22% of the coffee’s soluble material extracted
- Sensory Goal: Balanced sweetness, acidity, and body
The Golden Cup Standard is not about perfection in a single brew—it’s about repeatability. By aiming for this range, brewers can consistently produce coffee that highlights the bean’s best qualities.
Ideal Coffee-to-Water Ratio
The ratio of coffee to water is one of the most critical factors in brewing. The SCA recommends a standard ratio to achieve balance and avoid under- or over-extraction.
- 55 g of coffee per liter of water (±10%)
- Equivalent to 1:18 ratio (1 part coffee to 18 parts water)
- Adjustments can be made for personal taste or brew method
This ratio provides a reliable starting point for most brewing methods, from drip machines to manual pour-overs. Fine-tuning within the recommended range allows brewers to adapt to bean origin, roast level, and personal preference.
Extraction Yield and Strength (TDS)
Extraction yield and strength are measured using refractometers and brewing control charts, but the principles are simple: strength refers to how concentrated the coffee is, while yield measures how much of the coffee’s soluble compounds were extracted.
- Strength (TDS): 1.15–1.35%
- Extraction Yield: 18–22%
- Under-extraction: Sour, weak, or grassy flavors (<18%)
- Over-extraction: Bitter, harsh, or hollow flavors (>22%)
By staying within the SCA’s recommended ranges, brewers can achieve a cup that is flavorful, balanced, and true to the bean’s character.
Water Quality Standards for Brewing
Water makes up more than 98% of brewed coffee, making its quality essential. The SCA provides precise water chemistry standards to ensure clarity, balance, and consistency.
- Odor & Taste: Clean, fresh, free of chlorine
- Calcium Hardness: 50–175 ppm CaCO₃
- Alkalinity: 40–70 ppm CaCO₃
- pH: Around 7.0 (neutral)
- Total Dissolved Solids (TDS): 75–250 ppm
Using filtered or specialty coffee water ensures that the brew highlights the coffee’s natural flavors rather than being masked by poor water chemistry.
Brewing Temperature and Contact Time
Temperature and time are critical variables that influence extraction. The SCA defines optimal ranges to ensure proper solubility and flavor development.
- Brewing Temperature: 90–96°C (195–205°F)
- Contact Time: 4–8 minutes for most methods
- Espresso: 25–30 seconds extraction at ~9 bars pressure
Too low a temperature leads to under-extraction and sourness, while too high a temperature risks bitterness. Similarly, contact time must be balanced—too short and the coffee is weak, too long and it becomes harsh.
Why the SCA Standards Matter for Coffee Quality
The SCA standards are more than technical guidelines—they are a framework for excellence. By following them, brewers can:
- Ensure consistency across different brewing methods
- Highlight the unique flavors of specialty coffee
- Provide a benchmark for training and quality control
- Elevate the overall coffee experience for consumers
Ultimately, these standards help bridge the gap between science and sensory enjoyment, ensuring that every cup of coffee lives up to its potential.