{"product_id":"lotus-water-drops","title":"Lotus Water Drops","description":"\u003cp data-start=\"0\" data-end=\"524\"\u003eTimes have changed: with the advent of the Barista Hustle water recipe and products like \u003cstrong data-start=\"308\" data-end=\"329\"\u003eLotus Water Drops\u003c\/strong\u003e, which allow independent adjustment of water \u003cstrong data-start=\"368\" data-end=\"381\"\u003ehardness\u003c\/strong\u003e and \u003cstrong data-start=\"385\" data-end=\"402\"\u003ealkalinity\u003c\/strong\u003e, coffee enthusiasts have become much more interested in \u003cstrong data-start=\"463\" data-end=\"486\"\u003ewater customization\u003c\/strong\u003e to improve coffee taste.\u003c\/p\u003e\n\u003cp data-start=\"526\" data-end=\"841\"\u003eIn recent months, I've been using \u003cstrong data-start=\"554\" data-end=\"575\"\u003eLotus Water Drops\u003c\/strong\u003e at home to brew coffee and better understand the effect of water chemistry on flavor. In this article, I want to tell you about the drops, the standard way to use them, and a quick method I use to discover the ideal water for a particular coffee.\u003c\/p\u003e\n\u003chr data-start=\"843\" data-end=\"846\"\u003e\n\u003ch3 data-start=\"848\" data-end=\"869\"\u003eAbout the drops\u003c\/h3\u003e\n\u003cp data-start=\"871\" data-end=\"924\"\u003eA set of \u003cstrong data-start=\"878\" data-end=\"885\"\u003eLWD\u003c\/strong\u003e contains four dropper bottles:\u003c\/p\u003e\n\u003cul data-start=\"925\" data-end=\"1069\"\u003e\n\u003cli data-start=\"925\" data-end=\"958\"\u003e\n\u003cp data-start=\"927\" data-end=\"958\"\u003e\u003cstrong data-start=\"927\" data-end=\"956\"\u003eCalcium Chloride (CaCl₂)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"959\" data-end=\"994\"\u003e\n\u003cp data-start=\"961\" data-end=\"994\"\u003e\u003cstrong data-start=\"961\" data-end=\"992\"\u003eMagnesium Chloride (MgCl₂)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"995\" data-end=\"1031\"\u003e\n\u003cp data-start=\"997\" data-end=\"1031\"\u003e\u003cstrong data-start=\"997\" data-end=\"1029\"\u003eSodium Bicarbonate (NaHCO₃)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1032\" data-end=\"1069\"\u003e\n\u003cp data-start=\"1034\" data-end=\"1069\"\u003e\u003cstrong data-start=\"1034\" data-end=\"1067\"\u003ePotassium Bicarbonate (KHCO₃)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1071\" data-end=\"1213\"\u003e\u003cstrong data-start=\"1071\" data-end=\"1087\"\u003eCalcium (Ca)\u003c\/strong\u003e and \u003cstrong data-start=\"1091\" data-end=\"1109\"\u003eMagnesium (Mg)\u003c\/strong\u003e contribute to \u003cstrong data-start=\"1124\" data-end=\"1136\"\u003ehardness\u003c\/strong\u003e,\u003cbr data-start=\"1137\" data-end=\"1140\"\u003ewhile \u003cstrong data-start=\"1144\" data-end=\"1159\"\u003eSodium (Na)\u003c\/strong\u003e and \u003cstrong data-start=\"1163\" data-end=\"1179\"\u003ePotassium (K)\u003c\/strong\u003e contribute to \u003cstrong data-start=\"1194\" data-end=\"1210\"\u003ealkalinity\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1215\" data-end=\"1283\"\u003e(All values expressed in ppm refer to CaCO₃ equivalent.)\u003c\/p\u003e\n\u003cp data-start=\"1285\" data-end=\"1312\"\u003eFor \u003cstrong data-start=\"1292\" data-end=\"1309\"\u003e450 ml of water\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul data-start=\"1313\" data-end=\"1465\"\u003e\n\u003cli data-start=\"1313\" data-end=\"1349\"\u003e\n\u003cp data-start=\"1315\" data-end=\"1349\"\u003e1 drop Ca → +10 ppm hardness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1350\" data-end=\"1386\"\u003e\n\u003cp data-start=\"1352\" data-end=\"1386\"\u003e1 drop Mg → +10 ppm hardness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1387\" data-end=\"1426\"\u003e\n\u003cp data-start=\"1389\" data-end=\"1426\"\u003e1 drop Na → +5 ppm alkalinity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1427\" data-end=\"1465\"\u003e\n\u003cp data-start=\"1429\" data-end=\"1465\"\u003e1 drop K → +5 ppm alkalinity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1467\" data-end=\"1506\"\u003eFor \u003cstrong data-start=\"1474\" data-end=\"1503\"\u003e1 gallon of water (≈ 3.78 L)\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul data-start=\"1507\" data-end=\"1657\"\u003e\n\u003cli data-start=\"1507\" data-end=\"1542\"\u003e\n\u003cp data-start=\"1509\" data-end=\"1542\"\u003e5 drops Ca → +6 ppm hardness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1543\" data-end=\"1578\"\u003e\n\u003cp data-start=\"1545\" data-end=\"1578\"\u003e5 drops Mg → +6 ppm hardness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1579\" data-end=\"1618\"\u003e\n\u003cp data-start=\"1581\" data-end=\"1618\"\u003e5 drops Na → +3 ppm alkalinity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1619\" data-end=\"1657\"\u003e\n\u003cp data-start=\"1621\" data-end=\"1657\"\u003e5 drops K → +3 ppm alkalinity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1659\" data-end=\"1662\"\u003e\n\u003ch3 data-start=\"1664\" data-end=\"1711\"\u003eBasics: Hardness and Alkalinity\u003c\/h3\u003e\n\u003cp data-start=\"1713\" data-end=\"2040\"\u003e\u003cstrong data-start=\"1713\" data-end=\"1726\"\u003eHardness\u003c\/strong\u003e (or \u003cstrong data-start=\"1732\" data-end=\"1757\"\u003eGH – General Hardness\u003c\/strong\u003e) measures bivalent ions (with a 2+ positive charge).\u003cbr data-start=\"1808\" data-end=\"1811\"\u003eMagnesium and calcium are the primary contributors to water hardness, and depending on their levels and proportions – and who you ask 😊 – they can add \u003cstrong data-start=\"1977\" data-end=\"1989\"\u003esweetness\u003c\/strong\u003e, \u003cstrong data-start=\"1991\" data-end=\"2004\"\u003ebody\u003c\/strong\u003e, or make coffee seem \u003cstrong data-start=\"2028\" data-end=\"2037\"\u003edull\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"2042\" data-end=\"2255\"\u003e\u003cstrong data-start=\"2042\" data-end=\"2059\"\u003eAlkalinity\u003c\/strong\u003e (or \u003cstrong data-start=\"2065\" data-end=\"2092\"\u003eKH – Carbonate Hardness\u003c\/strong\u003e) acts as a buffer to acidity.\u003cbr data-start=\"2132\" data-end=\"2135\"\u003eToo little alkalinity → coffee can be \u003cstrong data-start=\"2179\" data-end=\"2193\"\u003etoo acidic\u003c\/strong\u003e and unfinished.\u003cbr data-start=\"2208\" data-end=\"2211\"\u003eToo much → \u003cstrong data-start=\"2229\" data-end=\"2239\"\u003echalky\u003c\/strong\u003e or \u003cstrong data-start=\"2244\" data-end=\"2252\"\u003eflat\u003c\/strong\u003e taste.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2621\"\u003eThe effects of these minerals on taste \u003cstrong data-start=\"2299\" data-end=\"2318\"\u003eare not linear\u003c\/strong\u003e or always predictable.\u003cbr data-start=\"2341\" data-end=\"2344\"\u003eFor example, I tested four LWD recipes with the same coffee, and the cups at \u003cstrong data-start=\"2416\" data-end=\"2434\"\u003e10 KH (low)\u003c\/strong\u003e and \u003cstrong data-start=\"2438\" data-end=\"2465\"\u003e70 KH (moderately high)\u003c\/strong\u003e were more \"lively\" and flavorful than those at \u003cstrong data-start=\"2514\" data-end=\"2523\"\u003e30 KH\u003c\/strong\u003e and \u003cstrong data-start=\"2527\" data-end=\"2536\"\u003e50 KH\u003c\/strong\u003e.\u003cbr data-start=\"2537\" data-end=\"2540\"\u003eAt the extremes (0 KH or 150 KH), the influence on taste becomes more predictable.\u003c\/p\u003e\n\u003cp data-start=\"2623\" data-end=\"2940\"\u003eI like to have a little \u003cstrong data-start=\"2645\" data-end=\"2654\"\u003esodium\u003c\/strong\u003e in my coffee water because it \u003cstrong data-start=\"2689\" data-end=\"2708\"\u003ereduces bitterness\u003c\/strong\u003e.\u003cbr data-start=\"2709\" data-end=\"2712\"\u003eIf you want to mellow the bitter taste of a \u003cstrong data-start=\"2762\" data-end=\"2773\"\u003erobusta\u003c\/strong\u003e or \u003cstrong data-start=\"2778\" data-end=\"2796\"\u003edark roast\u003c\/strong\u003e coffee, a little extra sodium can help.\u003cbr data-start=\"2827\" data-end=\"2830\"\u003e(And if you absolutely have to drink a dark roast robusta, you can joke that \"you can pour the whole salt shaker in the cup.\" 😅)\u003c\/p\u003e\n\u003chr data-start=\"2942\" data-end=\"2945\"\u003e\n\u003ch3 data-start=\"2947\" data-end=\"2997\"\u003eAlkalinity for filter coffee and espresso\u003c\/h3\u003e\n\u003cp data-start=\"2999\" data-end=\"3150\"\u003eManually adding minerals to water allows for something impossible with standard systems: independent modification of \u003cstrong data-start=\"3113\" data-end=\"3126\"\u003ehardness\u003c\/strong\u003e and \u003cstrong data-start=\"3130\" data-end=\"3147\"\u003ealkalinity\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"3152\" data-end=\"3381\"\u003eVery hard water is not ideal for coffee, as calcium can deposit as \u003cstrong data-start=\"3240\" data-end=\"3250\"\u003escale\u003c\/strong\u003e when heated, affecting the machine.\u003cbr data-start=\"3283\" data-end=\"3286\"\u003eHowever, \u003cstrong data-start=\"3294\" data-end=\"3326\"\u003ehigh alkalinity water\u003c\/strong\u003e can have positive effects on \u003cstrong data-start=\"3361\" data-end=\"3378\"\u003eespresso\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"3383\" data-end=\"3832\"\u003eMany specialists believe that for \u003cstrong data-start=\"3421\" data-end=\"3439\"\u003efilter coffee\u003c\/strong\u003e, a level of \u003cstrong data-start=\"3453\" data-end=\"3469\"\u003e30–40 ppm KH\u003c\/strong\u003e provides a good balance of acidity.\u003cbr data-start=\"3507\" data-end=\"3510\"\u003eSince alkalinity neutralizes acidity, and filter coffee has a concentration of ~1.2–1.4% TDS, espresso (with ~10% TDS) might require \u003cstrong data-start=\"3654\" data-end=\"3688\"\u003e7–8 times more alkalinity\u003c\/strong\u003e for the same effect.\u003cbr data-start=\"3710\" data-end=\"3713\"\u003eWith LWD or sodium bicarbonate, you can experiment with neutralizing espresso acidity for interesting results.\u003c\/p\u003e\n\u003cp data-start=\"3834\" data-end=\"3945\"\u003eI don't think \u003cstrong data-start=\"3845\" data-end=\"3875\"\u003eespresso with 200–300 ppm KH\u003c\/strong\u003e will become the norm, but the results can be \u003cstrong data-start=\"3916\" data-end=\"3942\"\u003epleasant and instructive\u003c\/strong\u003e.\u003c\/p\u003e\n\u003chr data-start=\"3947\" data-end=\"3950\"\u003e\n\u003ch3 data-start=\"3952\" data-end=\"4004\"\u003eProtecting machines during experiments\u003c\/h3\u003e\n\u003cp data-start=\"4006\" data-end=\"4323\"\u003e\u003cstrong data-start=\"4006\" data-end=\"4017\"\u003eCalcium\u003c\/strong\u003e causes limescale deposits, but \u003cstrong data-start=\"4050\" data-end=\"4066\"\u003emagnesium does not\u003c\/strong\u003e.\u003cbr data-start=\"4067\" data-end=\"4070\"\u003eTherefore, you can test recipes with \u003cstrong data-start=\"4099\" data-end=\"4136\"\u003ehigh hardness and alkalinity\u003c\/strong\u003e by increasing the proportion of \u003cstrong data-start=\"4159\" data-end=\"4171\"\u003emagnesium\u003c\/strong\u003e and \u003cstrong data-start=\"4175\" data-end=\"4189\"\u003ebicarbonate\u003c\/strong\u003e, without significantly increasing calcium.\u003cbr data-start=\"4221\" data-end=\"4224\"\u003eTo estimate the risk of \u003cstrong data-start=\"4250\" data-end=\"4261\"\u003escaling\u003c\/strong\u003e or \u003cstrong data-start=\"4266\" data-end=\"4278\"\u003ecorrosion\u003c\/strong\u003e, you can use a dedicated online calculator.\u003c\/p\u003e\n\u003chr data-start=\"4325\" data-end=\"4328\"\u003e\n\u003ch3 data-start=\"4330\" data-end=\"4387\"\u003eHow to use Lotus Water Drops – the standard method\u003c\/h3\u003e\n\u003cp data-start=\"4389\" data-end=\"4651\"\u003eThe classic method is to add the drops to \u003cstrong data-start=\"4433\" data-end=\"4467\"\u003edistilled water (demineralized)\u003c\/strong\u003e.\u003cbr data-start=\"4468\" data-end=\"4471\"\u003eIf you don't have distilled water, \u003cstrong data-start=\"4497\" data-end=\"4538\"\u003ereverse osmosis (RO) filtered water\u003c\/strong\u003e is the next option.\u003cbr data-start=\"4563\" data-end=\"4566\"\u003eHowever, you can add LWD to any water to increase its hardness or alkalinity.\u003c\/p\u003e\n\u003ch4 data-start=\"4653\" data-end=\"4724\"\u003eExamples of standard filter coffee recipes (with distilled water):\u003c\/h4\u003e\n\u003cp data-start=\"4726\" data-end=\"4826\"\u003e\u003cstrong data-start=\"4726\" data-end=\"4786\"\u003eLance Hedrick's Light \u0026amp; Bright Recipe (60 GH, 25 KH)\u003c\/strong\u003e\u003cbr data-start=\"4786\" data-end=\"4789\"\u003eFor 1 liter of distilled\/RO water:\u003c\/p\u003e\n\u003cul data-start=\"4827\" data-end=\"4863\"\u003e\n\u003cli data-start=\"4827\" data-end=\"4845\"\u003e\n\u003cp data-start=\"4829\" data-end=\"4845\"\u003e13 drops Ca\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4846\" data-end=\"4863\"\u003e\n\u003cp data-start=\"4848\" data-end=\"4863\"\u003e11 drops K\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4865\" data-end=\"4902\"\u003eFor 1 gallon of distilled\/RO water:\u003c\/p\u003e\n\u003cul data-start=\"4903\" data-end=\"4939\"\u003e\n\u003cli data-start=\"4903\" data-end=\"4921\"\u003e\n\u003cp data-start=\"4905\" data-end=\"4921\"\u003e50 drops Ca\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4922\" data-end=\"4939\"\u003e\n\u003cp data-start=\"4924\" data-end=\"4939\"\u003e42 drops K\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4941\" data-end=\"5019\"\u003e\u003cstrong data-start=\"4941\" data-end=\"4979\"\u003eRao \/ Perger Recipe (90 GH, 42 KH)\u003c\/strong\u003e\u003cbr data-start=\"4979\" data-end=\"4982\"\u003eFor 1 liter of distilled\/RO water:\u003c\/p\u003e\n\u003cul data-start=\"5020\" data-end=\"5092\"\u003e\n\u003cli data-start=\"5020\" data-end=\"5037\"\u003e\n\u003cp data-start=\"5022\" data-end=\"5037\"\u003e7 drops Ca\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"5038\" data-end=\"5056\"\u003e\n\u003cp data-start=\"5040\" data-end=\"5056\"\u003e13 drops Mg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"5057\" data-end=\"5074\"\u003e\n\u003cp data-start=\"5059\" data-end=\"5074\"\u003e8 drops Na\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"5075\" data-end=\"5092\"\u003e\n\u003cp data-start=\"5077\" data-end=\"5092\"\u003e11 drops K\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"5094\" data-end=\"5210\"\u003e\u003cem data-start=\"5094\" data-end=\"5210\"\u003e(The Rao\/Perger recipe was developed by Dan Eils, my partner and 3D printing expert at Litmus Coffee Labs.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"5212\" data-end=\"5249\"\u003eFor 1 gallon of distilled\/RO water:\u003c\/p\u003e\n\u003cul data-start=\"5250\" data-end=\"5324\"\u003e\n\u003cli data-start=\"5250\" data-end=\"5268\"\u003e\n\u003cp data-start=\"5252\" data-end=\"5268\"\u003e25 drops Ca\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"5269\" data-end=\"5287\"\u003e\n\u003cp data-start=\"5271\" data-end=\"5287\"\u003e50 drops Mg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"5288\" data-end=\"5306\"\u003e\n\u003cp data-start=\"5290\" data-end=\"5306\"\u003e30 drops Na\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"5307\" data-end=\"5324\"\u003e\n\u003cp data-start=\"5309\" data-end=\"5324\"\u003e40 drops K\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"5326\" data-end=\"5329\"\u003e\n\u003ch3 data-start=\"5331\" data-end=\"5406\"\u003eMy Lotus Water Drops trick to discover the ideal water chemistry\u003c\/h3\u003e\n\u003cp data-start=\"5408\" data-end=\"5887\"\u003eI felt overwhelmed by the many possible combinations and wanted a quick way to find out what type of water made the beans in my kitchen shine.\u003cbr data-start=\"5559\" data-end=\"5562\"\u003eInspired by chemist \u003cstrong data-start=\"5609\" data-end=\"5623\"\u003eSamo Smrke\u003c\/strong\u003e's recent discovery, which showed that \u003cstrong data-start=\"5642\" data-end=\"5727\"\u003eminerals added before or after brewing influence taste in the same way\u003c\/strong\u003e, I decided to brew a large quantity of coffee with distilled water, then divide the beverage into several equal portions and add LWD directly to the brewed coffee.\u003c\/p\u003e\n\u003ch4 data-start=\"5889\" data-end=\"5951\"\u003eSteps to quickly identify your preferred water chemistry:\u003c\/h4\u003e\n\u003col data-start=\"5953\" data-end=\"6330\"\u003e\n\u003cli data-start=\"5953\" data-end=\"6033\"\u003e\n\u003cp data-start=\"5956\" data-end=\"6033\"\u003eBrew \u003cstrong data-start=\"5964\" data-end=\"5983\"\u003e900 ml of coffee\u003c\/strong\u003e (multiple pour-overs, a large batch brew, etc.).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"6034\" data-end=\"6061\"\u003e\n\u003cp data-start=\"6037\" data-end=\"6061\"\u003eStir the coffee well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"6062\" data-end=\"6103\"\u003e\n\u003cp data-start=\"6065\" data-end=\"6103\"\u003ePour into \u003cstrong data-start=\"6075\" data-end=\"6100\"\u003e4 cups of 225 ml each\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"6104\" data-end=\"6270\"\u003e\n\u003cp data-start=\"6107\" data-end=\"6161\"\u003eAdd different LWD combinations to each cup.\u003c\/p\u003e\n\u003cul data-start=\"6165\" data-end=\"6270\"\u003e\n\u003cli data-start=\"6165\" data-end=\"6216\"\u003e\n\u003cp data-start=\"6167\" data-end=\"6216\"\u003eEach drop of Ca\/Mg adds \u003cstrong data-start=\"6200\" data-end=\"6214\"\u003e+20 ppm GH\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"6220\" data-end=\"6270\"\u003e\n\u003cp data-start=\"6222\" data-end=\"6270\"\u003eEach drop of Na\/K adds \u003cstrong data-start=\"6254\" data-end=\"6268\"\u003e+10 ppm KH\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"6271\" data-end=\"6330\"\u003e\n\u003cp data-start=\"6274\" data-end=\"6330\"\u003eStir and taste (ideally, blindly).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"6332\" data-end=\"6346\"\u003e\u003cstrong data-start=\"6332\" data-end=\"6344\"\u003eExample:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"6348\" data-end=\"6565\"\u003e\n\u003cli data-start=\"6348\" data-end=\"6397\"\u003e\n\u003cp data-start=\"6350\" data-end=\"6397\"\u003eCup 1: 1 Ca + 2 Mg + 1 Na → (60 GH, 10 KH)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"6398\" data-end=\"6453\"\u003e\n\u003cp data-start=\"6400\" data-end=\"6453\"\u003eCup 2: 1 Ca + 2 Mg + 2 Na + 1 K → (60 GH, 30 KH)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"6454\" data-end=\"6509\"\u003e\n\u003cp data-start=\"6456\" data-end=\"6509\"\u003eCup 3: 1 Ca + 2 Mg + 3 Na + 2 K → (60 GH, 50 KH)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"6510\" data-end=\"6565\"\u003e\n\u003cp data-start=\"6512\" data-end=\"6565\"\u003eCup 4: 1 Ca + 2 Mg + 4 Na + 3 K → (60 GH, 70 KH)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"6567\" data-end=\"6831\"\u003eAlthough \u003cstrong data-start=\"6572\" data-end=\"6578\"\u003eKH\u003c\/strong\u003e influences acidity levels, the differences between \u003cstrong data-start=\"6633\" data-end=\"6642\"\u003e10 KH\u003c\/strong\u003e and \u003cstrong data-start=\"6646\" data-end=\"6655\"\u003e30 KH\u003c\/strong\u003e can be subtle.\u003cbr data-start=\"6671\" data-end=\"6674\"\u003eI recommend starting with larger variations – e.g., \u003cstrong data-start=\"6723\" data-end=\"6732\"\u003e10 KH\u003c\/strong\u003e, \u003cstrong data-start=\"6734\" data-end=\"6743\"\u003e50 KH\u003c\/strong\u003e, \u003cstrong data-start=\"6745\" data-end=\"6755\"\u003e100 KH\u003c\/strong\u003e, \u003cstrong data-start=\"6757\" data-end=\"6767\"\u003e150 KH\u003c\/strong\u003e – then fine-tuning GH and KH once you perceive the differences.\u003c\/p\u003e\n\u003chr data-start=\"6833\" data-end=\"6836\"\u003e\n\u003ch3 data-start=\"6838\" data-end=\"6879\"\u003eLotus Water Drops for roasters\u003c\/h3\u003e\n\u003cp data-start=\"6881\" data-end=\"7065\"\u003eAny \u003cstrong data-start=\"6887\" data-end=\"6908\"\u003ecoffee roaster\u003c\/strong\u003e selling outside their city faces a problem:\u003cbr data-start=\"6969\" data-end=\"6972\"\u003e\u003cstrong data-start=\"6972\" data-end=\"7062\"\u003ehow to roast beans to suit customers' various water types\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"7067\" data-end=\"7395\"\u003eThere is no simple answer.\u003cbr data-start=\"7095\" data-end=\"7098\"\u003eOne option would be to adopt a \u003cstrong data-start=\"7129\" data-end=\"7160\"\u003erecommended standard chemistry\u003c\/strong\u003e (e.g., the Rao\/Perger recipe) and encourage customers to use similar water.\u003cbr data-start=\"7240\" data-end=\"7243\"\u003eAnother option: using LWD to \u003cstrong data-start=\"7283\" data-end=\"7315\"\u003esimulate various common water types\u003c\/strong\u003e among customers and adjust the roasting profile accordingly.\u003c\/p\u003e\n\u003cp data-start=\"7397\" data-end=\"7495\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eLWD is probably \u003cstrong data-start=\"7415\" data-end=\"7442\"\u003ethe most practical method\u003c\/strong\u003e for recreating the water chemistry used by consumers. 💧☕\u003c\/p\u003e\n\u003cp data-start=\"7397\" data-end=\"7495\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong\u003e\u003cspan\u003e*reference: Scott Rao\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Arusha Roastery","offers":[{"title":"Default Title","offer_id":53917773922633,"sku":null,"price":302.5,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/5872\/6729\/files\/Produse_Arusha-1.jpg?v=1771867601","url":"https:\/\/arusha.ro\/en\/products\/lotus-water-drops","provider":"Arusha Roastery","version":"1.0","type":"link"}