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c CTI Class

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Barista Hustle Water Recipe
• 48.8g Buffer
• 19.4g Mg
• 931.8g DI water
The original Barista Hustle water
recipe — where it all began. Add an
extra gram of the Mg concentrate
and you’re at the top limit of the
SCA specifications.
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Rao Water This begins the ascent up in water “hardness”, probably better suited to
• 61g Buffer espresso, or at least short brew times for filter. This is starting to grab a lot
• 18.2g Mg out from the coffee so brew recipes would need some adaptation. This
• 920.8g DI water rips everything out from the coffee. So either slow down or speed up the
This is close to Scott Rao’s recom- brew time via grind adjustments, and shorten or increase your beverage
mended water chemistry for brewing weight. Dependent on the roast somewhere along those two spectrums you’ll
flavourful, balanced coffee. Slightly find something tasty. Or not.
higher than the SCA in both total
hardness and buffer, with a little more 8
buffer than the BH recipe.
Hard Dot AF
6 • 55g Buffer
• 42.5g Mg
Hendon Water • 902.5g DI water
• 37.5g Buffer This is a fairly high point with pushing mineral level where you’re basically
• 24g Mg cranking the amp up to 11. Your brew parameters from the earlier water
• 938.5g recipes would need to change a lot here.
This is close to the centre of Chris-
topher Hendon’s and Maxwell Where to From Here?
Colonna-Dashwood’s “Ideal Brew
Zone”. If you’re inclined to “dial in” We’ve designed these concentrates to be super easy to experiment
some water for a particular roast, with. You don’t have to stick to our recipes!
this is a good starting point. To make your own, you only need to know two things.❶ The
concentrates are made so that 1g of concentrate equals 1mg/L of magne-
sium as the ion, or bicarbonate concentration, after dilution in 1L of
water. ❷ Subtract your total concentrate weight (in grams) from 1000
and that’s how much water you need to dilute them with.
If your buffer amount used was 20g, and your Mg amount was 10g (30g
total), you would be adding this to 970g of distilled water (1000g minus TO ACHIEVE COFFEE
30g). You’ll get the hang of it by reading the recipes above.

G R EAT N ES S,

About Barista Hustle IT MUST BE GROWN

7 Barista Hustle is an online blog, community for baris- IN
tas founded by Matt Perger, World Brewers Cup
Pretty Hard Champion 2012. It is well known amongst Baristas
• 42.7g Buffer worldwide as a source of advanced information and C OL O M B I A
• 30.3g Mg equipment for coffee making, and for the ultra pre-
• 927g DI water mium coffee bean subscription.BaristaHustle.com

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