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Sutida Nan Srirungthum, the first Thailand Brewers Cup
Champion gets technical by using “mineral water containing cal- Reverse Osmosis
cium and sodium with tds of 110 while also filtering with carbon
filter to remove negative ions that brings dryness to the cup. The
pH of 6.2 by using sulfuric acids and becomes 7 after boiling.”
Furthermore, she tested about “10 different kinds of water with Pressure
the particular coffee, on different days. The results were very
diverse. Brings out different flavors and tastes.”
Membrane
However, here are some recommendations:
According to SCAE, water for coffee extraction should ideally be:
• Be odour free and hygienic. The water should be completely
free of Chlorine, Hypochlorite and Chloramines, as well as
taste-influencing organic compounds, since these can impart a Water Flow
strongly unpleasant flavor in the resulting brew even at concen-
trations which are not perceivable in the water itself.
• Have a total hardness of 50–175 ppm CaCO3 (2.9–9.8 °d).
• Have an alkalinity of 40–75 ppm CaCO3 (2.2–4.2 °d). Reverse osmosis or cartridge filters may offer a good
• Have a pH of 6.5–8. method for controlling water quality. Altering the levels of
• Have an electrical conductivity (in μS/cm corrected to 20°C) minerals as well as nitrates, sulfates and anything else floating
less than three times the alkalinity (in ppm CaCO3) within it. Reverse osmosis takes out everything from the water
and then re-introduces desirable minerals in precise increments
For SCAA, water for coffee extraction should be : while keeping unwanted elements out. Cartridge systems use
an ion exchange process through a carbon block, that removes
chlorine and organic material. This method can alter the pH
level of the water passed through it (that varies from location to
location). Keeping water quality, minerals and pH as constant as
possible through filtration will result in a desirable cup. Overall,
cartridges are generally the more cost effective solution for water
filtration in operation.
Overall, water quality is vital to coffee extraction and
brewing and controlling this can greatly enhance the flavor of
your espresso. Other benefits include maintaining your ma-
chine and ensuring its longevity. Adding another element in
the espresso process to be aware of – your water source and its
filtration bear much greater attention and respect for the future
of espresso.

Water Filter System
The minerals that create hard water are Magnesium and
Calcium. Water high in these minerals may create scale build-up;
however filtration equipment can remove the temporary hard-
ness that may cling to and do damage to a machine and its ability
to produce top-quality espresso.

Reference
www.tdsmeter.com
www.coffeescience.org/how-to-choose-best-water-for-coffee/
atomiccoffee.co.nz/blogs/blog/82322054-water-in-coffee
www.scaa.org/chronicle/2013/07/08/dissecting-scaas-water-quality-standard/
www.watertechonline.com/the-love-hate-of-water-and-coffee-brewing-part-one/
grindscience.com/2016/03/dissolved-minerals-in-water-and-their-effect-on-coffee/
home.lamarzoccousa.com/water-for-home-espresso/
The SCAE Water Chart Measure Aim Treat
Water for Coffee: Maxwell Colonna-Dashwood & Christopher H. Hendon

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