Page 27 - BSA_Something's Brewing_MARAPR 2026 (2)
P. 27
2. Ignoring alkalinity completely BSA Member
A huge one.
Most setups:
Focus on scale prevention
(hardness)
Ignore buffering (alkalinity)
Result:
Even if hardness is “correct,” coffee
tastes:
Either too sharp (low KH)
Or flat (high KH)
3. Using “one-size-fits-all” filters
Shops often rely on:
Generic cartridge filters 5. Confusing “good for machines” with
No measurement of output water “good for taste”
A lot of decisions are driven by:
Problem: Avoiding limescale (a valid concern)
Input water varies massively across
the UK But:
The same filter behaves differently Ultra-soft water protects machines
in: Yet produces bad coffee
London vs Manchester vs Glasgow
The goal is balanced water, not just “safe
Water Treatment needs to be specific to water.”
each location. There is no regular testing,
and so many cafes install a system once Conclusion
and then never test again. Unfortunately, When you ask a chef about a favoured dish,
filters degrade over time, resin exhausts, the chef will list ingredients and discuss
and seasonal water changes do happen. methods of preparation. But when you ask a
barista what makes their coffee so good (or
Without testing (GH/KH/TDS), quality not), rarely, if ever, will the barista mention
drifts. water. They will talk about the thousands of
pounds worth of equipment, the amazing
4. Not separating espresso vs filter quality of beans on offer and potentially
water boast about personal industry successes or
Espresso (more minerality) awards, maybe even education. I have
Filter (lower alkalinity for clarity) experienced more times than I can count, the
number of times the quality of water was the
main culprit for poor quality coffee.
Want to learn more? Contact
tim.sturk@aimers.co.uk Water is an ingredient, respect the
ingredients and the recipe takes care of the
end result.
Page 27
MAR/APR. 2026 | ISSUE 47
