- Water has the potential to cause scale and/or corrosion of brewing equipment.
- Cafe water needs to be carefully monitored to ensure it is balanced between too soft and too hard.
- It is possible to use a Langelier Saturation Index calculator to ascertain if you water is balanced.
- To maintain good water, it is necessary to perform regular tests for general hardness (GH), and carbonate hardness (KH), potential of Hydrogen (pH) and total dissolved solids TDS.
- Limescale, is not as thermally conductive as copper or aluminium; scale buildup has the effect of encasing heating elements in an insulating layer.
- Some authorities require pressurised equipment to undergo regular pressure testing.
- Crack and crazing will occur in plastic polymers like acrylic if they encounter physical stress like being dropped.
- Mechanical brewers need to be accurately levelled to facilitate even extractions.
Calcium bicarbonate the bonding of dissolved calcium and dissolved CO2 in water.
Corrosion the gradual damage to the surfaces of brewing equipment (usually metal) when in contact with water, air and chemicals.
Isolation valve A form of tap, which allows the flow of water to be shut off as the valve is adjusted.
Plumbed-in Where brewing equipment is attached to pressurised water mains.