Water Chemistry Impact on Extraction Yield

A controlled experiment examining how calcium and magnesium content affects extraction yield across different brewing methods

3,247 participants

8,941 data points

Experiment Details

Duration

4-6 weeks • Started Feb 1, 2025

Difficulty Level

Intermediate

Equipment Required

Digital scale, TDS meter, thermometer

Time Commitment

30 minutes per brew session

Kit Cost

$32/month • Includes coffee samples

Hypothesis

Moderate calcium content (50-100 ppm) will improve extraction yield and perceived flavor clarity in light-roasted coffees compared to soft water (0-20 ppm) or hard water (150+ ppm), while magnesium content between 20-40 ppm will optimize overall extraction efficiency.

Variables

Independent Variables

• Calcium content (0, 50, 100, 150 ppm)
• Magnesium content (0, 20, 40, 60 ppm)
• Brewing method (V60, Kalita, Aeropress)

Dependent Variables

• Extraction yield (measured by TDS)
• Sensory scores (clarity, sweetness, acidity)
• pH of brewed coffee

Controlled Variables

• Coffee origin and roast (provided in kit)
• Brew temperature (96°C ± 1°C)
• Coffee dose (15g per brew)
• Brew time (3:00 ± 0:15)

Partnered Coffees

Onyx Coffee Lab

Ethiopia Guji

Washed

Heart Roasters

Colombia Huila

Natural

Participation Info

Current Phase

Active Data Collection

Deadline

March 15, 2025

Kit Ships

Within 48 hours of signup

Your contribution helps:

• Advance coffee science
• Improve brewing education
• Support open research

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