pH, TDS, and conductivity
Understand how pH, total dissolved solids (TDS), and conductivity affect coffee extraction and flavor.
- Coffee Basics Nerds
- 1 min read
pH, TDS, and Conductivity in Coffee Brewing
-
pH:
-
Measures acidity/alkalinity of water.
-
Ideal coffee brewing water pH: ~6.5–7.5.
-
Too low (acidic) can cause corrosion; too high (alkaline) can dull coffee flavor.
-
Total Dissolved Solids (TDS):
-
Indicates concentration of minerals and salts in water.
-
Optimal TDS for coffee: 75–250 ppm.
-
Low TDS (soft water) can lead to flat extraction; high TDS can over-extract or mask flavors.
-
Conductivity:
-
Measures water’s ability to conduct electricity, correlates with TDS.
-
Higher conductivity = higher mineral content.
-
Practical Notes:
-
Use water meters or TDS meters to monitor.
-
Adjust water with blending of RO and mineral water or use specialized coffee water formulations.
Tip for Baristas: Balancing pH, TDS, and conductivity ensures consistent extraction, flavor clarity, and equipment longevity.