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What it is and what sets it apart: Dial-in assumes stable water. Not “any bottled water”—specialty targets matter.
At the bar: Filter/condition per café protocol; check filters; don’t run pure distilled in the boiler.
Impact on the drink: Impact: sweetness, mineral perception, scale and equipment life.
Technical notes: Align with tech on TDS/alkalinity. Replace cartridges on time.
Common mistakes: Ignoring a spent filter. Mixing waters without recalibrating. Late descaling.
How to use
Work from a logged recipe, scale and a clean station.
Steps
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Prep equipment and confirm the target recipe.
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Perform Bar water quality changing only one variable.
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Taste, clean and log the adjustment.
Tips
- Prioritise hygiene and consistency over speed.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.