— ТЕХНИКА · Kafetama Journal —
Water for coffee: why it matters
7Minutes
The ideal water for coffee is not distilled. Distilled water has no minerals to extract the aromatic compounds — and the result is a flat, thin cup.
SCA recommendations
Total dissolved solids (TDS) between 75 and 250 ppm. Calcium hardness 50–175 ppm. Alkalinity 40–70 ppm. pH between 6.5 and 7.5.
In Sofia, tap water is usually harder than recommended. The simplest fix is a pitcher filter, or blending with a low-mineralisation bottled water like Devin (~218 mg/L).