These standards were taken from the Specialty Coffee Association recommendations. The full article can be found here.
To achieve the Golden Cup Standard, the recommended coffee-to-water ratio is 55 g/L ± 10%. When cupping, the ratio of 8.25 grams (whole bean) coffee (± 0.25 grams), to 5.07 fluid ounces (150 ml) water shall be used. When adjusting due to vessel size, a ratio of 1.63 grams (whole bean) coffee per 1 fluid ounce of water (or 0.055 g coffee per 1 ml water) shall be used.
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°).
TIME OF COFFEE-TO-WATER CONTACT
1-4 minutes Fine, 4-6 minutes Drip, 6-8 minutes Coarse
GRIND/PARTICLE SIZE DISTRIBUTION
Matches the time of coffee-to-water contact
Mixing action of water flowing through & around the coffee particles to achieve a uniform extraction of soluble material.