Parameters
mL
Count drops to fill 1 mL → set that here for exact counts.
in-cup strength
105ppm
in range (90–120)
Brew water
Σ concentrate
0 g · 0 drops
Water A · Hot
bloom + pour 1 · bright phase
150 mL ·
°C
Σ A
0 g · 0 dr
Water B · Cool
final pour · sweet phase
100 mL ·
°C
Σ B
0 g · 0 dr
Orea O1 — suggested structure
Concentrate total (both waters)
hardness · GH0ppm
alkalinity · KH0ppm
TDS0ppm
Mg:Ca molar–
Extraction map
SCA target zone
your water
Ion profile mg/L
Ca²⁺ calcium0 mg/L
Mg²⁺ magnesium0 mg/L
HCO₃⁻ bicarbonate0 mg/L
Hardness & alkalinity are computed from an estimated salt breakdown per concentrate — Apax doesn't publish exact amounts. The stoichiometry is exact; the composition split is the assumption. Edit it below or calibrate against a TDS/hardness reading.
Composition model salt weight per concentrate
Calibration measure → solve real mineral yields
modeled (default)
Sign in (top-right) to record measurements and calibrate the chemistry to your actual bottles.
Make a known water (set the recipe + Analyze source above), measure it with a TDS pen / GH-KH drops, and record the readings. With a few readings the model solves the real per-concentrate hardness & alkalinity yields and replaces the estimate.
Community calibrations
Tasting coach AI · sensory note → mineral moves
Sign in (top-right) to get adjustment suggestions for how your cup tasted.
Describe how the cup tasted; the coach reads the current water above (GH/KH/ions, calibrated if active) and suggests concrete concentrate moves.
Sign in (top-right) to save water recipes, browse the community pool, and keep a brew log.
Insights what your best cups have in common
My recipes
Community recipes shared by everyone
Beans
Log a brew
Snapshots the current water recipe + chemistry (GH/KH/TDS) at log time.