Check whether your water for coffee meets the SCA standards. See hardness, alkalinity and adjustment and mineralization recommendations for specialty coffee.
The water evaluator for coffee checks whether your water meets the SCA standards for extraction. Enter the minerals from the label and instantly see total hardness, alkalinity and sodium.
Beyond the diagnosis, the tool indicates whether the water tends to under- or over-extract and gives adjustment recommendations, bridging to remineralization or water blending.
Subscribers can scan the bottle label with the camera and auto-fill the values, speeding up the analysis.
Compare your waters hardness and alkalinity with the SCA standards. Very hard or very alkaline water masks flavors; very soft water tends to under-extract or make the coffee too acidic depending on the alkalinity.
As a target, about 68 ppm hardness and 40 ppm alkalinity, both in ppm of CaCO₃, with low sodium. The tool shows where your water falls against that range.
On the bottle label, usually in mg/L: calcium, magnesium, bicarbonate and sodium are the most important for coffee.
It depends on the composition. Many mineral waters fall outside the ideal range, so it is worth evaluating first and correcting with a blend or remineralization if needed.
Unlikely. Look for at least filtered, chlorine-free water. Evaluating and filtering is the safest path.