The Statistics & Standards Committee of the Specialty Coffee Association of America has determined the following standards for the water used to brew specialty coffee. For a superior quality extraction of coffee solids, the brewing water should have these characteristics:
|Odor 1||Clean/Fresh, Odor free|
|Color 2||Clear color|
|Total Chlorine||O mg/L|
|TDS 3||150 mg/L||75 - 250 mg/L|
|Calcium Hardness||4 grains of 68 mg/L||1-5 grains or 17 mg/L - 85 mg/L|
|Total Alkalinity||40 mg/L||At or near 40 mg/L|
|pH||7.0||6.5 - 7.5|
|Sodium||10 mg/L||At or near 10 mg/L|
1. Odor is based on sensory olfactory determination. 2. Color is based on sensory visual determination. 3. TDS measured based on 4-4-2 conversion.
The Target is the most desirable point in the Acceptable Range, although falling within the range is considered meeting the standard. These variances are in place to take into consideration real world circumstances, and the target gives the optimum measurement of each characteristic to strive for.
For details of testing equipment & protocols, please see the SCAA Water Quality Handbook.