Embedded Files
Water
Water
DWP water quality report
ph 7.7 ave, 6.8 - 8.5 range; alkalinity (as CaCO3) 85 ave 79 - 89 range; Hardness, Total (as CaCO3) 103 ave 93 - 107 range
alkalinity and hardness as mg/L
Testing with Pool kit
80 hardness filtered water from sink
80 alkalinity filtered water from sink
50 hardness mix 50/50 filtered and ro
So ro must be 20 hardness
50 alkalinity 50/50 filtered and ro
So ro must be 20 alkalinity
tft test kit or Taylor K-2006 Taylor k-1005 cheapest kit with both
alkalinity only in basic kit K-1003
Work Water
Filtered
30 ppm alk
20 ppm hardness
Jim Schulman FAQ
This point is at 90 mg/l hardness and 50 mg/l alkalinity, and is mentioned in a couple places in the Jim Schulman FAQ. It's an example of water that should cause neither corrosion nor excessive scale problems as well as produce a tasty espresso
Testing
Testing
KH and GH test kit
KH measures the amount of carbonates and bicarbonates in water (alkalinity)
GH measures the amount of calcium and magnesium ions in the water (water hardness)
https://coffeeadastra.com/2020/02/25/measuring-brew-water-properties/
every drop counts for 1 german degree, or 17.85 ppm as CaCO3.
measured kh=5 drops = 89.5 ppm
20/40 try as a start 3 parts distilled to one part filtered to get 20 kh, will give 25 gh add 15 ppm hardness
Dissolve 2.45g of Epsom salts in 1L of deionised water. This creates a solution with a GH (as CaCO3) of 1000 ppm.
You’ll need the following before you start:
Baking Soda – NaHCO3, Sodium Bicarbonate (not to be confused with baking powder)
Epsom Salts – MgSO4.7H2O, Magnesium Sulphate.¹
Deionised/Distilled/Ultra-pure water
3 x ~1L water containers (preferably glass, and odour/residue free). Two containers are to make the concentrates in; the third is to mix your final brewing water in.
The Buffer Solution
Dissolve 1.68g of sodium bicarbonate in 1L of deionised water. This creates a solution with a KH (as CaCO3) as close as we can get to 1000ppm.
The Hardness Solution
Dissolve 2.45g of Epsom salts in 1L of deionised water. This creates a solution with a GH (as CaCO3) of 1000 ppm.
Recipe 1 – Melbourne 11.5g Buffer 23.7g Hardness 964.8g DI water This is a close approximation to Melbourne water. This is very “soft” water, low in mineral content, and useful for those long filter brews or cuppings drawn out over five to ten minutes. Would also help with those darker espresso roasts that don’t need as much help extracting out flavors
Recipe 2 – WOC Budapest 40.1g Buffer 51.2g Hardness 908.7g DI water This is in the target range for the World Brewers Cup in Budapest (51 mg/L total hardness as CaCO3, 40 mg/L alkalinity). In Budapest the total hardness would come from calcium as well as magnesium, leading to a different flavour outcome — competitors beware
Recipe 3 – SCA 40.1g Buffer 68.6g Hardness 891.3g DI water This is the official SCA specifications from the SCAA 2009 handbook. Similar to Budapest only the total hardness has gone up slightly. The specifications state a range of total hardness as low as 17 mg/L as CaCO3 up to 85 mg/L as CaCO3. So you could keep your buffer here constant at 40.1g and go as low as 17g of Mg solution or as high as 85g (don’t forget to subtract the total concentrates used from your DI water!
Recipe 4 – Barista Hustle Water Recipe 40.1g Buffer 80.7g Hardness 879.2g DI water
The original Barista Hustle water recipe — where it all began. Add an extra 4.3g of the Mg concentrate and you’re at the top limit of the SCA specifications.
2.45 gr epson salt 0.04 gr epson salt
1 hardness in epson 0.016327
1000 grams water 1000 grams water
1000 ppm 16.3 ppm
Page updated
Google Sites
Report abuse