Presentation deck "Flow: Water Science 101" from "Pressure+Flow" the four-city event series presented by La Marzocco USA in February and March 2013. This presentation provides an overview of water properties and water science as it relates to the care and maintenance of espresso machines, and the preparation of espresso.
2. FLOW: What we will talk about
• What is water
• The water cycle
• Why baristas should care
• Water hardness
• Corrosion
• Common water questions
• Your questions about water
3. FLOW: The Personification
• Makes friends easily
• Never alone, never wanders away
• Always pulling others in
• But always a distinct individual
Life of the party: The Universal Solvent
13. Defining Hard Water
Soft 0 to 60 mg/L
as calcium carbonate
Moderately 61 to 120 mg/L
Hard
Hard 121 to 180 mg/L
Very Hard more than 180 mg/L
Source: usgs.gov
16. FLOW: Langelier Saturation Index
LSI = pH - pHs
Where:
• pH is the measured water pH
• pHs is the pH at saturation in calcite
or calcium carbonate and is
defined as:
pHs = (9.3 + A + B) - (C + D)
Where:
• A = (Log10 [TDS] - 1) / 10
• B = -13.12 x Log10 (oC + 273) + 34.55
• C = Log10 [Ca2+ as CaCO3] - 0.4
• D = Log10 [alkalinity as CaCO3]
Source: wqa.org
17. But what about my water?
Target water properties
Testing your water
Correcting your water
18. FLOW: SCAA Water Specifications
Characteristic Target Acceptable Range
Odor Clean / Fresh, Odor-free
Color Clear Color
Total Chlorine 0 mg/L
TDS 150 mg/L 75-250 mg/L
1-5 grains or 17 mg/L – 85
Calcium Hardness 4 grains or 68 mg/L
mg/L
Total Alkalinity 40 mg/L At or near 40 mg/L
pH 7.0 6.5 to 7.5
Sodium 10 mg/L At or near 10 mg/L
Source: scaa.com
19. FLOW: La Marzocco Water Specifications
Characteristic Target
Odor Clean / Fresh, Odor-free
Color Clear Color
Total Chlorine 0 mg/L
TDS 150 mg/L
Calcium Hardness 3-5 grains or 51.3-85.5 mg/L
Total Alkalinity 90-120 mg/L
pH 7-7.5
Chlorides <30 mg/L
20. FLOW: Methods of Conditioning
• Mechanical Filtration
• Sediment removal
• Small particle removal
• Dissolved solids removal
• TDS removal
• Adsorption
• Activated Carbon
• Taste and Odor removal
• Ion Exchange
• Softening
• Hardness Reduction
21. FLOW: Tools for knowing your water: Good Tool
Source: Hach.com