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12Water Standards4.1 Water For Brewing StandardsThe Statistics & Standards Committee of the Specialty Coffee Associationhas determined the following standards for the water used to brew specialtycoffee. For a superior quality extraction of coffee solids, the brewing watershould have these characteristics:CharacteristicOder 1Oder 2Total ChlorineTDS 3TDS 3CalciumHardnessTotal AlkilitypHSodiumTargetClean Fresh/OderFreeClear color0 mg/L150 mg/L150 mg/L4 grains or 68 mg/L40 mg/L7.010 mg/LAcceptable Range75 - 250 mg/L75 - 250 mg/L1-5 grains or 17 mg/L - 85mg/LAt or near 40 mg/L6.5 - 7.5At or near 10 mg/L1. Odor is based on sensory olfactory determination.2. Color is based on sensory visual determination.3. TDS measured based on 4-4-2 conversion.The Target is the most desirable point in the Acceptable Range, althoughfalling within the range is considered meeting the standard. These variancesare in place to take into consideration real world circumstances, and thetarget gives the optimum measurement of each characteristic to strive for.For details of testing equipment & protocols, please see the SCA WaterQuality Handbook.Coffee Standards
13Brewing Standards5.1 Golden Cup StandardCoffee shall exhibit a brew strength, measured in Total Dissolved Solids, of11.5 to 13.5 grams per liter, corresponding to 1.15 to 1.35 “percent” on the SCABrewing Control Chart, resulting from a solubles extraction yield of 18 to 22percent*.Coffee Standards
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