HCO₃⁻iNeutralizes coffee's natural acidity. Low = brighter, more acidic cup; high = rounder, more muted acidity.269 mg/L(ideal 40–75 mg/L)high
Ca²⁺iBinds to extracted compounds and helps carry body — gives the cup roundness and depth.0.5 mg/L(ideal 10–30 mg/L)low
Mg²⁺iHas a strong affinity for acidic and fruity compounds, pulling out brighter, livelier notes.0 mg/L(ideal 3–10 mg/L)low
Na⁺iIn excess, adds a faint salty edge that can flatten sweetness.105 mg/L(ideal 0–10 mg/L)high
K⁺iReal but subtle and under-studied effect — some baristas associate it with a touch more perceived sweetness. Low weight in the score.0.4 mg/L(ideal 0–10 mg/L)ideal
SO₄²⁻iTends to sharpen acidity and add a drying finish: more brightness, less body.7 mg/L(ideal 0–25 mg/L)ideal
Cl⁻iTends to round out sweetness and body.0.4 mg/L(ideal 0–30 mg/L)ideal
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 scarce, so there's little to carry body — expect a thinner mouthfeel.
Sodium is high enough to risk a faint salty edge that can flatten perceived sweetness.
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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