Page 61 - #61 English

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Melbourne
• 14g Buffer
• 5.7g Mg
• 980.3g 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 flavours.
2

WOC Budapest
• 48.8g Buffer
• 12.3g Mg
• 938.9g 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.
3

SCA
• 48.8g Buffer
• 16.5g Mg
• 934.7g DI water
This is the official SCA specifica-
tions from the SCAA 2009 hand-
book. 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 48.8g and go as low as
4.1g of Mg solution or as high as
20.6g (don’t forget to subtract the
total concentrates used from your
DI water!).

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