Featured Report: This resource explores the gender inequality that exists in coffee, creating inefficiencies in the value chain. Developed by the Sustainability Council, this paper asserts that the specialty coffee industry has a tremendous opportunity to minimize the gender gap in agriculture to the benefit of our specialty coffee supply and our suppliers.



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Purpose
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:

Characteristic Target Acceptable Range
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 or 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.