HCO₃⁻iNeutralizes coffee's natural acidity. Low = brighter, more acidic cup; high = rounder, more muted acidity.20 mg/L(ideal 40–75 mg/L)low
Ca²⁺iBinds to extracted compounds and helps carry body — gives the cup roundness and depth.3 mg/L(ideal 10–30 mg/L)low
Mg²⁺iHas a strong affinity for acidic and fruity compounds, pulling out brighter, livelier notes.1 mg/L(ideal 3–10 mg/L)low
Na⁺iIn excess, adds a faint salty edge that can flatten sweetness.2 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
Very low mineralization makes this water chemically aggressive: it tends to over-extract, pulling out bitter and sour compounds quickly and often tasting thin despite that.
Alkalinity (buffering) is low, so little of the coffee's natural acidity gets neutralized — expect a brighter, sharper cup, and watch for sourness if the brew is also under-extracted.
Calcium and magnesium are scarce, so there's little to carry body — expect a thinner mouthfeel.
Overall: this water is usable, but you'll likely need to compensate with grind size or brew ratio to get a clean cup.
No comments yet — be the first to share your take.
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.
Log in to leave a comment.
No comments yet — be the first to share your take.