Daily Extraction

Water for coffee

Hardness, alkalinity, minerals and recipes for better brewing water.

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Why does water matter for coffee?

Because its minerals decide how coffee extracts and tastes. Calcium and magnesium help pull out flavour, while alkalinity neutralises the coffee’s acids, so very hard tap water often tastes flat. The SCA asks for calcium hardness of 50–175 ppm and alkalinity near 40–70 ppm.

  1. DIY Coffee Water Recipes

    Start with distilled water and add minerals.

  2. The SCA Water Standard

    The Specialty Coffee Association's targets for brewing water.

  3. Water Hardness for Coffee

    Very hard water usually is.

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