Test Source Water Composition
1 hourMeasure TDS, GH, KH, and pH of tap or RO source water with test kit or lab report.
Field context
This workflow is part of 3 niche fields
Complete guide for water chemistry optimization — step-by-step workflow, tools, checklist, and expert tips to get started.
Measure TDS, GH, KH, and pH of tap or RO source water with test kit or lab report.
Calculate mg/L additions of calcium, magnesium, and bicarbonate for SCA or Rao targets.
Add mineral concentrates to distilled or RO water; verify final TDS and pH.
Pull identical shots with old and new water; score extraction and flavor differences.
Calculate precise mineral additions to transform RO or distilled water into ideal brew water.
Verify finished brew water TDS matches target range before deploying to espresso machine.
Compare extraction yield before and after water recipe change.
Cross-reference water chemistry with brew method temperature requirements.
Ideal mineral ranges for coffee extraction.
| Parameter | Target | Acceptable Range |
|---|---|---|
| TDS | 150 ppm | 75–250 ppm |
| Hardness (CaCO₃) | 68 ppm | 17–85 ppm |
| Alkalinity | 40 ppm | ≈40 ppm (HCO₃) |
| pH | 7.0 | 6.5–7.5 |
Reverse osmosis plus mineral addition gives more control than trying to filter hard tap water.
Mix 5 L test batches before scaling to 20 L café reservoir — errors are costly at volume.
Wear gloves when handling concentrated mineral solutions — avoid skin contact and eye splash.