Water Recipe Calculator
Calculate mineral additions to create SCA-standard brewing water for optimal coffee extraction.
Water Recipe Calculator
Calculate mineral additions to create SCA-standard brewing water for optimal coffee extraction
Formula
Epsom Salt (g) = (Hardness / 100) × Volume | Baking Soda (g) = (Alkalinity / 120) × VolumeWater chemistry significantly affects coffee extraction. Hardness (from magnesium) enhances extraction and body, while alkalinity (from bicarbonate) buffers acidity. SCA standards: 50-175 ppm hardness, 40-70 ppm alkalinity.
How to Use
- 1Enter water volume — Specify the amount of distilled or RO water you want to prepare in liters.
- 2Set target hardness — Enter desired hardness in ppm (SCA recommends 50-175 ppm).
- 3Set target alkalinity — Enter desired alkalinity in ppm (SCA recommends 40-70 ppm).
- 4Measure minerals — Measure the calculated amounts of Epsom salt and baking soda.
- 5Mix thoroughly — Add minerals to water, stir vigorously until dissolved, and let rest 10-15 minutes.
Frequently Asked Questions
Why does water chemistry matter for coffee?
Water chemistry significantly affects coffee extraction and flavor. Hardness enhances extraction and body, while alkalinity buffers acidity. SCA standards (50-175 ppm hardness, 40-70 ppm alkalinity) ensure balanced extraction.
What are SCA water standards for coffee brewing?
The Specialty Coffee Association recommends water with 50-175 ppm hardness and 40-70 ppm alkalinity. Water outside these ranges can result in flat, sour, bitter, or chalky coffee.
How do I make brewing water with Epsom salt and baking soda?
Start with distilled or RO water. Add Epsom salt (MgSO4·7H2O) for hardness and baking soda (NaHCO3) for alkalinity. Stir until dissolved and let rest before using.
What does hardness do in coffee brewing water?
Hardness, primarily from magnesium in Epsom salt, enhances extraction and contributes to body and mouthfeel. Too little causes flat coffee, too much causes bitterness and scaling.
What does alkalinity do in coffee brewing water?
Alkalinity from bicarbonate in baking soda buffers acidity and prevents sour flavors. Too little causes excessively acidic coffee, too much causes flat, chalky flavors.