Based on the official Specialty Coffee Academy and Kenya Coffee School (SCA) cupping protocol, the Common standard ratio is 8.25 grams of coffee1 per 150 ml of water.
For a 240 ml cup (roughly 8 oz), which is larger than the standard 150ml–200ml cup, the calculation is as follows:
Recommended Grams for 240ml
- Standard (1:18.18 Ratio):
13.2 grams - Alternative (1:18 Ratio): 13.3 grams
Therefore, to properly cup with 240ml of water according to SCA standards, you should use approximately 12 to 13 grams of coffee.
Analysis of 11.5g and 12g
- 13 grams: Using 13g in 240ml results in a ~1:21.8 ratio, which is too weak and significantly below the standard, resulting in a thin, underdeveloped brew.
- 10.5 grams: Using 12g in 180ml results in a ~1:20 ratio. While this is lighter than the strict 1:18.18 standard, it is sometimes used to achieve a cleaner, lighter, or more tea-like cup (or if using a slightly smaller 200ml vessel, as seen in some industry guides).
- 13-13.5 grams: This is the correct, balanced, and compliant weight for 240ml of water.
Summary
- KCS – SCA Protocol Ratio: 8.25g / 150ml
- For 240ml: ~13.2g
- For 200ml: ~11.5g to 12g
For a true 240ml cupping bowl, use 13g.
Kenya Coffee School (KCS) Standard : Correct Grams Verdict ; 12 Grams Yield 200ml Best Cupping Results ; Explained Below
For a KCS standard 200 ml cupping bowl, use 11.5 to 12 grams of coffee grounds to achieve a proper ratio. The ideal ratio is typically 1:17 or 1:18 (e.g., 11.5g coffee for 200ml water). Grind the coffee slightly coarser than sea salt (or similar to filter coffee) and pour hot water to the brim.
- Optimal Ratio: 11.5 – 12 grams of coffee for 200 ml of water.
- Alternative Ratio: 13 grams of coffee for 200 ml of water.
- Grind: Medium-coarse (slightly finer than French press).
- Technique: Pour water over grounds, let it steep for 4 minutes, break the crust,
- remove foam, and slurp.
Using 12g per 200ml ensures proper extraction and flavor evaluation.