Scaling vs etching in boilers
Understand the difference between scaling and etching in espresso boilers and how water chemistry affects them.
Water chemistry for coffees
pH, TDS, and conductivity
Understand how pH, total dissolved solids (TDS), and conductivity affect coffee extraction and flavor.
Chloride and corrosion risk
Understand how chloride ions in brewing water can impact coffee equipment and flavor.
SCA water quality targets
Understand the Specialty Coffee Association’s recommended water parameters for optimal extraction and flavor balance.
Carbonate system and buffering
Explore how the carbonate system contributes to water's buffering capacity and its impact on coffee extraction.
Total hardness vs alkalinity
Understand the difference between total hardness and alkalinity, and how each affects extraction and flavor in coffee brewing.