Remineralization recipes and concentrates

Understand how to adjust purified or RO water using mineral concentrates to achieve ideal coffee extraction properties.

Article 8 of 12 in Water Chemistry for Coffee/

Remineralization for Coffee

Purpose:
RO or distilled water lacks sufficient minerals for proper coffee extraction.
Remineralization restores calcium, magnesium, and bicarbonate to ideal levels.
Common Recipes:
SCA Target (example): 70–100 ppm calcium, 10–30 ppm magnesium, total hardness 70–120 ppm, alkalinity 40–75 ppm.
Easy recipe using mineral concentrates:
Calcium chloride (CaCl₂): adjusts calcium hardness.
Magnesium sulfate (MgSO₄·7H₂O): adjusts magnesium content.
Sodium bicarbonate (NaHCO₃): adjusts alkalinity and buffering.
Concentrates:
Pre-mixed blends available commercially for espresso or drip water.
Offer precise control over mineral content and pH.
Practical Notes:
Always measure TDS, calcium, magnesium, and alkalinity after mixing.
Adjust gradually; small changes can significantly affect flavor.
Consistent remineralization ensures repeatable espresso or filter coffee profiles.