brewedshot.com

Espresso extraction engineering

Contents

Topic

Water chemistry

What hardness and alkalinity do to extraction, and what they do to the machine.

Scope

Hardness, alkalinity and the individual ions that change extraction and scale formation; measurement methods; and building a water to a stated target from a known starting point.

Articles (4)

  1. Hendon 2014 is not the 14-tester magnesium panel a BRITA SCA page cites

    Shows that free SCAA/SCA brewing-water tables publish calcium hardness without a magnesium preference; that Hendon et al. 2014 is a density-functional binding study that argues for Mg²⁺-rich water for yield while hedging macroscopic…

  2. SCA 310’s 50–175 test water is not the free brewing-water table

    Shows that SCA Standard 310-2021’s home-brewer test-water summary (calcium hardness 50–175 ppm as CaCO₃; alkalinity 40–70; pH 6–8) is a different published band from the free SCAA/SCA Water for Brewing tables (calcium hardness 17–85 mg/L…

  3. La Marzocco’s 70–100 hardness band is not Simonelli USA’s under-50 ceiling

    Shows that La Marzocco total-hardness documents examined here 70–100 ppm and Nuova Simonelli USA warranty hardness under 50 ppm are non-overlapping published machine-water figures, that neither is the free SCAA/SCA calcium-hardness 17–85…

  4. What the free SCAA brewing-water tables actually cite

    Shows that the free SCAA/SCA 150/68/40 tables state committee targets without a shown derivation, and that Lockhart 1955 does not supply those figures.