Create mineralizing solutions for distilled water. Calculate magnesium, calcium, bicarbonate for specialty coffee.
The remineralization calculator (Vitória Régia) helps you build the ideal water for specialty coffee from distilled or reverse-osmosis water, or correct water that already contains minerals. All values are expressed in ppm of calcium carbonate (CaCO₃), the standard adopted by the SCA.
The tool has three modes. In Solution mode you prepare liquid concentrates and dose by drops or mL. In Capsule mode you calculate the exact mass of each salt for a specific water volume. In Correct mode you enter your waters current composition (calcium, magnesium, bicarbonate, sodium, potassium, chloride and sulfate) and get a recipe of how much of each compound to add to reach the desired hardness and alkalinity, with a dilution option when the water already exceeds the target.
Supported salts include magnesium sulfate, magnesium chloride, calcium chloride, calcium sulfate, sodium bicarbonate and potassium bicarbonate, each with its own sensory impact in the cup. The SCA reference range for balanced extraction is around 68 ppm hardness and 40 ppm alkalinity, and the tool plots your water on a chart against that ideal zone.
It is the process of adding minerals, mainly calcium, magnesium and bicarbonate, to a neutral base water such as distilled or reverse-osmosis water, to reach the hardness and alkalinity that influence the coffees sensory profile.
Ideally you start from water with very few minerals, because that lets you control the final composition exactly. If your water already contains minerals, use Correct mode to adjust it to the target.
The SCA recommends around 68 ppm hardness (GH) and 40 ppm alkalinity (KH) as a target. For espresso a slightly higher alkalinity is common to neutralize acidity; adjust for the method (filter or espresso) and the beans.
Hardness is the amount of calcium and magnesium, linked to body and sweetness. Alkalinity is the ability to buffer acids, coming from bicarbonate, which softens acidity. Both are measured in ppm of CaCO₃.
Yes. In Correct mode you enter the current ions and the targets, and the tool calculates the salts to add. When the water already exceeds the target, it suggests diluting with distilled water and recalculates the whole recipe.
In Solution you prepare liquid concentrates and dose by drops or mL, versatile for creating different water recipes. In Capsule you calculate the dry mass of each salt for a specific volume, useful for preparing larger volumes to a single standard, which makes everyday brewing more practical.