Air bukan sekadar H2O untuk kopi - chemistry-nya sangat kompleks dan kritikal untuk hasil akhir dalam cangkir.
Key Water Properties
Total Dissolved Solids (TDS): 150 ppm ideal
Hardness (GH): 50-100 ppm
Alkalinity (KH): 40-70 ppm
pH: 7.0-7.5
Important Ions
Calcium (Ca2+):
- Enhansi extraction
- Contributes to scale
Magnesium (Mg2+):
- Great extractor
- Enhances brightness
Sodium (Na+):
- Enhances sweetness
- Poor extractor
Bicarbonate (HCO3-):
- Buffer acidity
- Too much makes coffee flat
Water Recipes
SCAA Standard:
- 150 ppm TDS
- 4:1 hardness:alkalinity
Barista Hustle Recipe: - 100-120 ppm
Water Treatment
Reverse Osmosis: Pure water, perlu remineralization
Distillation: Sama seperti RO
Filter Pitcher: Good for chlorine removal
Custom Mineralization: Ultimate control
Practical Approach
- Test your water
- Start dengan filtered water
- Experiment dengan bottled water berbeda
- Consider remineralization RO water
Common Mistakes
- Using distilled/RO tanpa remineralization
- Ignoring water quality
- Not changing filter regularly
