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What it is and what sets it apart: Total hardness isn’t one magic number: coffee splits GH (Ca/Mg) and KH/alkalinity. Municipal “hard/soft” may not match brew kits.
How it’s used or measured: Measure GH (and KH) or use bottled water with analysis. Tune via water recipe/filters. Log ppm CaCO₃ in Brew Lab.
Flavours and cup impact: Moderate hardness aids sweetness/body; very low: thin/sharp; very high: muted and scale-prone.
Technical notes: Related to conductivity but not a GH/KH substitute.
Common mistakes: Trusting only city hard/soft labels. Never descaling. Confusing hardness with pH.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.