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What it is and what sets it apart: GH as ppm CaCO₃ or °dH—not KH and not pH. Ca and Mg can taste differently.
How it’s used or measured: Measure with a GH kit. Build water recipes splitting GH and KH salts. Log both in Brew Lab.
Flavours and cup impact: Moderate GH: more body/sweetness; very low: thin; very high: heavy and scale.
Technical notes: With KH it defines the mineral profile.
Common mistakes: Tracking only GH. Confusing GH with conductivity. Remineralizing blindly.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.