AkVo Mineral Drops give you an easy way to adjust your brewing water and explore how minerals change what you taste in coffee. AkVo is a Polish brand specialised in water filtration and water chemistry.
Add them to filtered water, very soft bottled water, distilled water or reverse-osmosis water to create a mineral profile that suits your coffee. The range combines buffer bottles with magnesium (Clear and Pink) and a calcium bottle (Blue).
Pink is a sodium buffer with magnesium: sodium bicarbonate combined with magnesium sulfate and magnesium chloride. Sodium neutralises aromas in coffee, both the ones you like and the ones you don’t. Together with the bicarbonate, which buffers acidity, the coffee tastes milder, rounder and smoother. Your go-to when a coffee is bitter or shows strong fermented notes you would rather tone down.
Why every coffee lover wants this:
- Build your own water: adjust the mineral profile of your brewing water
- Sodium buffer: sodium bicarbonate (NaHCO₃) buffers acidity, while sodium tempers bitterness and unwanted aromas
- Two forms of magnesium: magnesium sulfate (MgSO₄) and magnesium chloride (MgCl₂)
- Easy to combine: mix with Clear, and add Blue for calcium
Recipes suggested by AkVo (per 0.5 litre of water):
Everyday: 3 drops Clear + 4 to 5 drops Blue
Ultra-light roasts: 2 drops Pink + 1 drop Clear + 5 drops Blue
Bitter or very fermented coffees: more Pink, or Pink only
“Green” aromas: 3 to 4 drops Pink + 1 to 2 drops Clear
Keep Clear and Pink together to a maximum of 5 drops per 0.5 litre. Blue comes on top of that.
Details:
Ingredients: H₂O, NaHCO₃, MgSO₄, MgCl₂
Minerals: Sodium, magnesium
Compatible water: Filtered, very soft bottled, distilled or reverse-osmosis water
Pre-brew: 3 to 5 drops per 0.5 litre of water, alone or combined with Clear
Post-brew: 1 drop in a cup of filter coffee or in a finished espresso, ideally from one bottle
Yield: about 90 litres of brewing water at 4 drops per 0.5 litre
The right dose depends on your own water: start low, taste, and adjust. Use the drops in brewing water, or add them to the cup after brewing, espresso included. Using them in an espresso machine or other equipment with a boiler? Keep the dose low: at higher concentrations, chloride can cause corrosion and bicarbonate can cause scale.
