Schaerer Coffee Joy Operations Instructions download pdf (Page 43)

BASCJ_EN

V01 | 02.2011

www.schaerer.comWater quality

Water quality

A cup of coffee consists of 99 percent water. Therefore, the water has a significant effect on

the coffee's taste. To obtain an excellent cup of coffee, you need excellent water.

The water is important not only to the taste of the coffee but also to the coffee machine itself.

Poor water quality can lead to permanent machine damage.

Therefore, close attention needs to be paid to the water quality in order to obtain high quality

coffee and protect the coffee machine.

Water values

CAUTION!

Risk of machine

damage!

Poor water values can lead to machine damage.

It is imperative that the specified values be complied with. Otherwise, Schaerer AG shall

not accept liability.

The following water values are a precondition for the correct operation of the coffee machine:

• 4 – 6°dKH (German carbonate hardness)

• 7 – 8°dGH (German total hardness)

• pH value 6.5 – 7 (pH-neutral)

• Chlorine content max. 100 mg per litre

Water is referred to as hard or soft depending on its composition. The hardness of water is

referred to as its total hardness.

The total hardness is differentiated into carbonate hardness (temporary hardness) and non-

carbonate hardness (permanent hardness). In terms of the water hardness, the concentration

of bicarbonate anions (HCO3−) is of special significance. The concentration of bicarbonate

ions or the equivalent quantity of alkaline earth metal ions is referred to as carbonate hard-

ness.

pH scale

If the water values do not correspond to the above-mentioned specifications, the water must

be prepared accordingly (decalcification/enrichment with minerals).

Determining the water hardness

A water hardness test must be performed to determine whether a water filter is needed. If the

water values are poor, trouble-free operation of the machine cannot be ensured.

International conversion table

(factors apply to total hardness and carbonate hardness)

Unit ° dH ° eH ° fH ppm mmol/l

German hardness 1°dH 1 1.253 1.78 17.8 0.1783

English hardness 1°eH 0.798 1 1.43 14.3 0.142

French hardness 1°fH 0.560 0.702 1 10 0.1

Part(s) per million (USA) 1 ppm 0.056 0.07 0.1 1 0.01

Millimole per litre 1 mmol/l 5.6 7.02 10 100 1

sauer

neutral

basisch

The service partner can provide detailed information on filter options and versions and can in-

stall this equipment at your location.

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Schaerer Coffee Joy Operations Instructions Page 43

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