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What it is and what sets it apart: Starting pH alone doesn’t explain taste—same pH can buffer differently. Prioritize KH/GH; use pH to QA filters/RO.
How it’s used or measured: Calibrated meter or strips. Often near neutral (~6.5–7.5) after remineralizing. Log with KH if experimenting.
Flavours and cup impact: Extreme pH can corrode/precipitate; in cup KH usually matters more. Benefit: catch unstable post-filter water.
Technical notes: Doesn’t replace alkalinity. Beverage pH is another topic.
Common mistakes: Tweaking only pH with strong acids/bases. Ignoring KH. Equating water pH with cup acidity.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.