DARMOWA DOSTAWA DLA ZAMÓWIEŃ POWYŻEJ 159ZŁ
When you think of the perfect cup of coffee, you probably focus on factors such as the type of coffee beans, the degree of grinding and the brewing method. While all of these elements are undoubtedly crucial, there is the all-important one, often overlooked, which plays an important role in shaping the taste of your daily brew: the quality of the water. So what is the most suitable water for brewing coffee? Let's see.
Water makes up most of our coffee
Consider this: a cup of pour-over coffee consists mainly of water, usually about 98%. A cup of espresso in not much less because more than 85%. This means that the quality and composition of the water used to brew coffee must have a huge impact on its final taste. Even the most exquisite coffee beans will not reach their full potential if they are brewed with poor quality water. Just what is hidden under the statement "poor quality water"? We sometimes hear - "after all, everyone in the neighborhood said that we have great water and we can drink from the tap". Let's take a closer look.
Water hardness
You've probably heard the expression "water hardness." Or the expression that there are a lot of minerals in the water. Hardness generally describes the amount of dissolved minerals in water. Ground water is harder than surface water because it has been in contact with minerals longer. Total water hardness is calculated as the sum of carbonate hardness and solid hardness of water.
Magnesium and calcium
Magnesium and calcium help bring out more flavor. It is not good when there is too much of both. Magnesium provides better extraction than calcium because many flavor compounds are small and contain a lot of oxygen. Magnesium likes these properties. Calcium easily combines with other substances. When combined with carbonate hardness, for example, it causes scale formation. Magnesium does not bind easily, so it rarely causes scale formation.
Carbonate hardness kH: bicarbonate + magnesium + calcium.
Carbonate hardness = maximum amount of calcium and/or magnesium that can precipitate = maximum amount of scale that can form.
Carbonate hardness is often referred to as temporary hardness. In fact, it makes sense because cooking precipitates minerals. When water is boiled, hardness is transferred from the water to the surface of the tank in which it is boiled. As a result, with poor operation and too much water hardness, we can see clogged coffee maker nozzles and deteriorating heaters and boilers.
Carbonates are the best ingredients for brewing coffee. If they are missing, they will turn our wonderful cup of coffee into an unpleasant experience. Carbonates are responsible for the ability to lower acids, that is, to keep the pH stable - which does not necessarily mean that it remains neutral.
Basicity: The ability of water to neutralize acids = the amount of bicarbonate.
If the water is highly alkaline, the positive acidity in the taste (i.e., lemon, fruit, sour, etc.) will be washed away by the process of lowering the pH. The acidity itself is still there, we just don't find it in the taste. Therefore, by boiling tap water and preparing coffee with it, we can get earthiness, bitterness and a flat taste. If the alkalinity is low, the taste of the coffee is vinegary and sour.
Bicarbonate regulates the acidity of coffee. To balance the taste of coffee, at least some alkalinity is needed to keep the pH constant. Too high alkalinity will prevent us from tasting the pleasant acidity, even if it is present in the coffee. The taste is dull, flat and earthy.
On the other hand, with too low alkalinity, coffee tastes vinegary and sour. Acidic water is bad for extraction, but good for taste.
SCA water standards
Most water in Poland has too high carbonate and total hardness. It is therefore necessary to treat! If you look at the new SCA (Speciality Coffee Association) standards for minerals you will find such ranges:
Total hardness 50-175 ppm CaCO3
Carbonate hardness 40-75 ppm CaCO3
Adjusting the water for coffee?
If you're wondering whether your water is suitable for brewing coffee, you can start by checking its overall content. A simple water hardness meter will allow you to discover what range of the spectrum you are in. In our experience, water in Poland is between 200 and 350 ppm of total hardness, suggesting that we need to treat this water for coffee brewing. We can do this in the simplest way - by using a pour-over pot with a filter such as Brita. It will reduce the total hardness of the water by about 100 points and make our experience of brewing and tasting our favorite brew much better.
