HCO₃⁻iNeutralizes coffee's natural acidity. Low = brighter, more acidic cup; high = rounder, more muted acidity.357 mg/L(ideal 40–75 mg/L)high
Ca²⁺iBinds to extracted compounds and helps carry body — gives the cup roundness and depth.80 mg/L(ideal 10–30 mg/L)high
Mg²⁺iHas a strong affinity for acidic and fruity compounds, pulling out brighter, livelier notes.26 mg/L(ideal 3–10 mg/L)high
Na⁺iIn excess, adds a faint salty edge that can flatten sweetness.6.5 mg/L(ideal 0–10 mg/L)ideal
K⁺iReal but subtle and under-studied effect — some baristas associate it with a touch more perceived sweetness. Low weight in the score.– mg/L(ideal 0–10 mg/L)–
SO₄²⁻iTends to sharpen acidity and add a drying finish: more brightness, less body.– mg/L(ideal 0–25 mg/L)–
Cl⁻iTends to round out sweetness and body.– mg/L(ideal 0–30 mg/L)–
Body × perceived acidity
Reading
Mineralization is quite high. The water saturates easily and tends to under-extract, giving a muted, dull cup — and it raises the risk of scale in your kettle or machine.
Alkalinity is high, buffering most of the coffee's acidity away — the cup will likely taste flatter and more buttery, with little brightness.
Calcium and magnesium are abundant. Body will be present, but flavor clarity can get muted, and scale buildup becomes a real concern over time.
Overall: this water fights against a clean extraction — consider blending it or switching waters if you can.
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Heuristic model inspired by ranges discussed by the SCA and specialty roasters. Not an official lab report — think of it as a starting point; your palate has the final word.
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