Enter your water mineral profile to check it against SCA brewing water guidelines and receive a recommendation.
Source: Specialty Coffee Association Water Quality Handbook.
| Parameter | SCA Target | Acceptable Range |
|---|---|---|
| Total Hardness (mg/L CaCO₃) | 50–175 | 17–85 (specialty) |
| Bicarbonate Alkalinity (mg/L) | 40–75 | 40–75 |
| Total Dissolved Solids (mg/L) | 150 | 75–250 |
| Sodium (mg/L) | 10 | <30 |
| pH | 7.0 | 6.5–7.5 |
Assists in dissolving soluble coffee compounds. Excess calcium causes scale deposits in boilers and group heads, reducing machine longevity.
Enhances brightness and floral note perception. Generally considered the more beneficial mineral for coffee extraction at controlled levels.
Acts as a pH buffer. High bicarbonate suppresses perceived acidity and dulls the cup. Low bicarbonate leads to unstable pH and sour extraction.