Water is 98% of your cup. Enter what's coming out of your tap and we'll match it to the SCA target and suggest fixes.
| Parameter | Target | Acceptable range |
|---|---|---|
| General hardness (GH) | 68 ppm CaCO₃ | 17–85 ppm |
| Alkalinity (KH) | 40 ppm CaCO₃ | ≥40 ppm |
| pH | 7.0 | 6.5–7.5 |
| TDS | 150 ppm | 75–250 ppm |
Two numbers matter most: general hardness (GH) — how much calcium and magnesium is in the water, and alkalinity (KH) — how much bicarbonate is there to buffer acidity. GH helps extract flavor; KH controls perceived brightness and protects your machine from corrosion. Too little of either produces flat, sour cups; too much of either mutes acidity and scales your machine.
No — pure distilled water extracts poorly and can leach metals. Add minerals back first.
Some brands (Volvic-style low mineral) brew beautifully. Check the label for calcium and bicarbonate values.
Yes — scale builds up quickly above 100 ppm KH. Descale monthly or run softened water.
High KH neutralises acidity. Try softer water or blend 50/50 with distilled.