Your Brewing Ritual
Each cup deserves presence. Let the coffee rest 4-12 weeks to reach it's clarity.
coffee water tuner
Count the drops in your water and say how the cup tastes. Move the target sliders. It works out the smallest change in drops that gets you there, and tells you when it can't.
What's in the water now
How it tastes 0–10
Set these by taste, not by theory. They anchor the model to your coffee, grinder and brew method, everything downstream is measured from here.
What you want instead
The change
Where that lands
Two ways to say what is in the water. drops/L works on a CaCO₃-equivalent basis: one drop of any hardness concentrate adds the same hardness, one drop of any alkalinity concentrate adds the same alkalinity, so the hydrate you weighed when mixing the stock never appears, it is already inside the drop's calibration. mg/L weighs dry salt, where the hydrate is the whole question: Epsom salt is roughly half the magnesium of the anhydrous sulfate for the same mass, so pick the right form. Switching units converts your recipe and rounds it to the new grid, which can shift it by up to half a step. The taste model is a heuristic, not chemistry: it converts doses to ions, applies diminishing returns per ion, and penalises hardness past the point where water starts tasting heavy. The coefficients are fitted guesses, meant to be re-tuned against your own tasting notes.