Technical sheet · Pour Over Wiki

Enter the mineral values printed on your bottled water's label. The calculator estimates whether that mineralization favors a clean extraction or works against it.

Technical sheet

Water name / brand

Bicarbonate (HCO₃⁻) Neutralizes coffee's natural acidity. Low = brighter, more acidic cup; high = rounder, more muted acidity.

Calcium (Ca²⁺) Binds to extracted compounds and helps carry body — gives the cup roundness and depth.

Magnesium (Mg²⁺) Has a strong affinity for acidic and fruity compounds, pulling out brighter, livelier notes.

Sodium (Na⁺) In excess, adds a faint salty edge that can flatten sweetness.

Diagnosis

Estimated TDS: —

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/ 100 —

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. – mg/L (ideal 10–30 mg/L) –

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

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

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

Fill in the sheet to see the diagnosis.