Water measurement
Water Chemistry Simplified

Simple Water Recipes

No chemistry degree required. Exact measurements and foolproof recipes for better espresso from any tap water.

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Why Water Matters for Espresso

Water makes up 98% of your espresso. Poor water quality directly impacts extraction, machine longevity, and taste. Most home baristas struggle with water that's either too hard (causes scale) or too soft (causes corrosion).

The good news: You don't need to understand water chemistry. This guide provides simple, exact recipes that work for any situation.

✓ Water Affects:

  • • Extraction quality and flavor
  • • Machine scale buildup
  • • Machine corrosion and longevity
  • • Crema formation
  • • Shot consistency

Identify Your Water Situation

🏠

Hard Tap Water (Most Common)

White scale buildup in kettle, soap doesn't lather well, mineral taste. Use Recipe A. See descaling guide if scale buildup occurs.

💧

Soft Tap Water

No scale buildup, soap lathers easily, flat taste. Use Recipe B.

❓

Unsure

Start with Recipe C (balanced). It works for most situations.

Three Simple Water Recipes

Choose one recipe based on your water situation. All use common, affordable ingredients.

Recipe A: Hard Water Fix (Scale Prevention)

For hard tap water with visible scale buildup. This recipe softens water and prevents machine damage.

Ingredients per 1 Gallon (3.8L):

  • • 1 gallon tap water
  • • 1/4 teaspoon baking soda (sodium bicarbonate)
  • • 1/8 teaspoon Epsom salt (magnesium sulfate)

Steps:

  1. Measure 1 gallon of tap water into a large pitcher
  2. Add 1/4 teaspoon baking soda, stir for 30 seconds
  3. Add 1/8 teaspoon Epsom salt, stir for 30 seconds
  4. Let sit for 5 minutes, then use
  5. Store in a sealed container (lasts 1 week)

Recipe B: Soft Water Enhancement (Corrosion Prevention)

For soft tap water with no scale. This recipe adds minerals to protect your machine and improve taste.

Ingredients per 1 Gallon (3.8L):

  • • 1 gallon tap water
  • • 1/2 teaspoon Epsom salt (magnesium sulfate)
  • • 1/4 teaspoon baking soda (sodium bicarbonate)

Steps:

  1. Measure 1 gallon of tap water into a large pitcher
  2. Add 1/2 teaspoon Epsom salt, stir for 30 seconds
  3. Add 1/4 teaspoon baking soda, stir for 30 seconds
  4. Let sit for 5 minutes, then use
  5. Store in a sealed container (lasts 1 week)

Recipe C: Balanced Water (Start Here)

For unknown water situations or as a safe middle ground. Works for most home espresso setups.

Ingredients per 1 Gallon (3.8L):

  • • 1 gallon tap water
  • • 1/4 teaspoon Epsom salt (magnesium sulfate)
  • • 1/8 teaspoon baking soda (sodium bicarbonate)

Steps:

  1. Measure 1 gallon of tap water into a large pitcher
  2. Add 1/4 teaspoon Epsom salt, stir for 30 seconds
  3. Add 1/8 teaspoon baking soda, stir for 30 seconds
  4. Let sit for 5 minutes, then use
  5. Store in a sealed container (lasts 1 week)

Alternative Approaches

Filtered Water (Easiest Option)

Use a Brita or similar pitcher filter. Removes most minerals. Works well for hard water areas. Replace filter every 2 months. Cost: $20-30 per year.

Distilled Water (Most Expensive)

Completely soft. Mix 50% distilled + 50% tap water for balanced results. Cost: $1-2 per gallon. Only use if tap water is extremely hard.

Bottled Water (Convenient)

Check the label for mineral content. Look for 50-150 ppm hardness. Cost: $0.50-1 per gallon.

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Extraction Guide

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Ready to Improve Your Water?

Pick a recipe, gather your ingredients (under $5), and start making better espresso today. Water quality is one of the easiest improvements you can make.

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