Coffee Extraction & Water Chemistry Brewing Troubleshooter

1. Brew & Tap Water Setup Ratio 1:16.0

Brew Method

Water Profile

Coffee Dose 18.0 g

Water Volume 288 ml

Grind Size (Microns) 750 µm (Med)

Brew Water Temp 97 °C

Alkalinity Buffer (ppm CaCO₃) 120 ppm

Calcium Hardness (ppm) 190 ppm

2. SCA Extraction Control Chart Simulating

Extraction Yield

21.4%

Strength (TDS)

1.34%

Water Hardness

190 ppm

Alk Buffer

120 ppm

⚠️ Excess Alkalinity & Hardness Fault

Tap water bicarbonate buffer (120 ppm) neutralizes delicate malic/citric fruit acids, while calcium (190 ppm) drags heavy, chalky bitterness into the cup.

Cut tap water 50/50 with distilled or zero-TDS RO water.
Target 40-60 ppm alkalinity to allow natural brightness to shine.
Drop brew temperature to 93°C to suppress over-extracted harsh compounds.

Cup Sensory Profile

Sweetness

6.5

Acidity

3.0

Bitterness

8.5

Clarity

4.5

Pure Water: 1.0 Liter

Baking Soda (NaHCO₃): 0.07 g

Epsom Salt (MgSO₄): 0.24 g

Calcium Chloride (CaCl₂): 0.11 g