Understanding pH

pH measures how acidic or alkaline water is on a scale from 0 to 14.

  • 7 = Neutral
  • Below 7 = Acidic
  • Above 7 = Alkaline

Because the scale is logarithmic, every full unit shift equals a tenfold change in hydrogen ion concentration. Even small pH shifts create big chemical changes. For coffee, tea, ice, and steam equipment, the ideal range is 7.1–7.5 — slightly alkaline, neutral, and stable.

“Water outside this range doesn’t just change taste — it destroys equipment.”

 

When pH Is Too Low (< 7.1) — Acidic Water = Corrosive Water

  • Aggressive toward metal and mineral surfaces — dissolves copper, brass, and solder.
  • Symptoms: blue-green staining, metallic taste, pinhole leaks, corroded fittings or pump damage.
  • Below pH 7.0 is considered corrosive by plumbing standards.
  • Lower pH increases risk of lead and copper leaching from pipes, heaters, and sensors.
  • Once corrosion starts, it cannot be reversed — only repaired or replaced.

“If your filtration drops pH, your pipes, valves, and sensors are paying the price.”

 

When pH Is Too High (> 7.5) — Alkaline Water = Scaling Water

  • High pH pushes calcium and magnesium out of solution, forming calcium carbonate scale (CaCO₃).
  • Deposits adhere to heating elements, probes, and steam jets — reducing efficiency and blocking flow.
  • Small rises (e.g., 7.5 → 8.5) can significantly accelerate scale formation in heated systems.

 

How Traditional Systems Change pH

Most “treatment” systems don’t maintain balance — they disturb it.

 

Reverse Osmosis (RO):

  • Strips out buffering minerals, reducing alkalinity.
  • Result: pH drops, making water acidic and corrosive.
  • Lowers LSI (Langelier Saturation Index)

Hydrogen-Based Softeners:

  • Exchange hardness ions for hydrogen (H⁺), directly acidifying water.
  • Corrosive in hot applications; degrades internal coatings and fittings.
  • Lowers LSI (Langelier Saturation Index)

Sodium-Based Softeners:

  • Swap hardness for sodium ions.
  • pH may rise slightly; water becomes “flat,” losing mineral character that supports beverage quality.
  • Inconsistent pH and sodium content alter taste and interfere with sensors/probes.
  • Lowers LSI (Langelier Saturation Index)

“When filtration changes pH, you haven’t fixed your water — you’ve created a new problem.”

 

Why Stable pH Matters for Equipment & Beverages

  • Coffee & Tea Extraction: pH outside 7.1–7.5 alters solubility — sour below 7.0, flat above 7.5.
  • Steamers & Boilers: Acidic water corrodes tanks; alkaline water forms insulating scale.

“Water that’s too acidic eats your equipment. Water that’s too alkaline buries it in scale.”

 

The ScaleX Pro Advantage

ScaleX Pro keeps your water balanced — always. Unlike conventional softeners or RO systems, ScaleX Pro doesn’t alter pH or remove the minerals that make water stable.

  • No hydrogen or sodium ion exchange.
  • No pH reduction or acidic by-products.
  • Preserves essential minerals that buffer and stabilize water chemistry.
  • Eliminates scale without corrosion or taste distortion.

“Where other filters strip or distort your water, ScaleX Pro refines it — pure, balanced, and naturally protective.”

 

Bottom Line

“Low pH corrodes. High pH scales. Either way, you lose.”

Every shift in pH shortens the life of your equipment and alters beverage taste. Don’t let your filtration system undo your investment.