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Chloride and corrosion risk

Understand how chloride ions in brewing water can impact coffee equipment and flavor.

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  • Coffee Basics Nerds
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Article 4 of 12 in Water Chemistry for Coffee/
Chloride and corrosion risk

Chloride in Coffee Water

  • Role: Chloride ions are naturally occurring and can influence taste, but excessive levels are harmful.

  • Corrosion Risk:

  • High chloride concentrations accelerate corrosion in stainless steel boilers, pipes, and espresso machines.

  • Leads to pitting and equipment failure over time.

  • SCA Recommendations:

  • Chloride <30 ppm for safe use in brewing equipment.

  • Practical Management:

  • Test water regularly for chloride content.

  • Use reverse osmosis or activated carbon filtration if levels are too high.

  • Monitor and maintain equipment to prevent early degradation.

Tip for Roasters & Baristas: Maintaining low chloride water protects your investment in equipment and ensures no metallic or off-flavors appear in brewed coffee.

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Coffee Basics Nerds

Written by : Coffee Basics Nerds

Expert coffee historians and brewing enthusiasts dedicated to sharing the rich heritage and techniques behind your perfect cup of coffee.

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