Berg (Newfoundland, Canada)

Specialist pick

Diagnosis

Estimated TDS: 10 mg/L (from label)

/ 100 Unbalanced

HCO₃⁻ Neutralizes coffee's natural acidity. Low = brighter, more acidic cup; high = rounder, more muted acidity. – mg/L (ideal 40–75 mg/L) –

Ca²⁺ Binds to extracted compounds and helps carry body — gives the cup roundness and depth. 0.2 mg/L (ideal 10–30 mg/L) low

Mg²⁺ Has a strong affinity for acidic and fruity compounds, pulling out brighter, livelier notes. 0.3 mg/L (ideal 3–10 mg/L) low

Na⁺ In excess, adds a faint salty edge that can flatten sweetness. 1 mg/L (ideal 0–10 mg/L) ideal

K⁺ Real 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⁻ Tends to sharpen acidity and add a drying finish: more brightness, less body. – mg/L (ideal 0–25 mg/L) –

Cl⁻ Tends 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 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.