> Water hardness graph: Interesting graph, but I was missing some explanation. Here's the figure text, from [1]: "Water properties for various recipes, cities

> Water hardness graph: Interesting graph, but I was missing some explanation. Here's the figure text, from [1]: "Water properties for various recipes, cities and bottles. The dashed line represents a 1:1 relation, and color lines correspond to different recommended ranges. In the figure above, you can see the range recommended by the SCA (green bar), the region recommended by the Colonna-Dashwood & Hendon (2015) Water for Coffee book (this mythical book is now pretty much impossible to find, but it is said by the ancient ones to go much deeper in the chemistry of coffee extraction than what I could ever write in this blog post), and the more constrained region recommended by the Specialty Coffee Association of Europe (SCAE), which is mainly based on avoiding regions of significant scaling (upper right) or corrosion (upper left), two aspects that are mostly important to the delicate internal parts of espresso machines." [1]: https://coffeeadastra.com/2018/12/16/water-for-coffee-extraction/ https://coffeeadastra.com/2018/12/16/water-for-coffee-extrac...