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Total Hardness (GH) or (TH) Alkalinity (KH) BSA Member
This is mainly calcium (Ca²⁺) and This is your water’s buffering capacity—
magnesium (Mg²⁺). mostly bicarbonate (HCO₃⁻).
What it does: What it does:
These ions bind to flavour compounds Neutralizes acids in coffee
and aid extraction. Controls perceived brightness/acidity
Magnesium in particular enhances
perceived sweetness and complexity. Too low:
Coffee becomes sharp, overly acidic
Too low (soft water): Can taste “spiky” or sour
Under-extraction
Sour, thin, hollow cups Too high:
Flattens acidity completely
Too high (hard water): Coffee tastes dull, muted, lifeless
Over-extraction of harsh compounds
Chalky, bitter taste Ideal range:
Limescale buildup in machines Roughly 30–60 ppm as CaCO₃
Ideal range:
Roughly 50–100 ppm as CaCO₃
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MAR/APR. 2026 | ISSUE 47
