The Water Quality Handbook (Print version)

This revised SCA Water Quality Manual, including the water chart and how-to guide, aims to establish a sound scientific framework for a unified and transparent consensus on how we measure, target and treat water for coffee. The fulcrum of this discussion revolves particularly around the two central parameters of alkalinity and total hardness. In particular, we will explore the suitability of different water treatments, deepening our understanding of total hardness as a parameter of crucial importance in proper coffee extraction.


Drawing on recently published research and experiments conducted by the Zurich University of Applied Sciences (ZHAW) Coffee Center of Excellence, this manual serves to promote a lively exchange of ideas about the water we use to make coffee within the coffee community. specialty coffees. An up-to-date how-to guide and glossary of terms also provides the user with a toolbox of concepts and methods with the goal of making better coffee in the home or commercial environment.