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Water standard
Standard of water for extraction
The Statistics and Standards Committee of the Professional Coffee Association has established the following standards for the brewing water of professional coffee. In order to better extract the solid substances in coffee, brewing water should have the following characteristics:
Acceptable range of property targets
1 fresh smell / no smell
There is no chlorine.
Calcium hardness 50-175ppm CaCO3 50-175ppm CaCO3
The alkalinity of calcium carbonate is 40 ppm or close to 40-70 ppm.
Ph 7.06-8
Smell is based on the measurement of sense of smell.
Color is determined by feeling and vision.
TDS measurements are based on 4-4-2 conversions.
The goal is the most ideal point within the acceptable range, although falling within this range is considered to meet the criteria. These differences exist to take into account the real world situation, and the goal gives the best measure of each feature.
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