Test Water Quality In Pursuit Of Perfect Coffee

Water is usually not just water but also contains total dissolved solids (TDS), which are fine minerals and organic matter. These substances pass through the soil, water purification plant, or water supply system and finally remain in the water, affecting the finished coffee.

However, the ways and degrees they affect coffee vary, depending on the parts per million (PPM) of the water and the composition of the substances. Common substances are magnesium, calcium, and bicarbonate, all of which will greatly affect the flavor of the coffee. For example, bicarbonate can adjust the sourness of coffee and make the flavor mellow. If the concentration is not correct, the coffee may taste bland and tasteless, unlike coffee.

When drinking plain water, it is difficult for us to taste the difference in TDS content. But after water is used to brew coffee, we can clearly distinguish the difference in the water. A wide variety of minerals not only affect the taste of coffee but also influence the way the coffee is extracted.

If the water quality is unstable, the coffee of consistent quality cannot be brewed. When the water quality is not satisfactory, only mediocre coffee can be brewed. Only the perfect water can brew high-quality coffee. But what is the perfect water?

Read More: AeroPress Brewing Guide Tips

In order to find an outstanding follicular coffee, after testing many types of water, the perfect water must have a mineral content between 75 and 180 PPM.

Compare the taste and aroma of coffee brewed with the following water sources: tap water, filtered water, and homemade water. The only variable for brewing three types of coffee is water, and the other conditions are the same.

How is the result? The coffee brewed with tap water is really not good, and there is no way to describe its flavor accurately, but it is not good. Filtered water gives the coffee a strong sour taste. But the coffee brewed with homemade water, the coffee tastes mellow and thick, the sour taste is pure, and there are no obvious shortcomings.

Using the same method, the fourth type of coffee was brewed with common bottled water, but the water of that brand contains a lot of bicarbonate, so the aroma of the brewed coffee is lost, and the flavor is also affected.

In other words, water is important, but we may not be able to use the perfect water every time.

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If you want to make the coffee drink better with high-quality water, but you don't want to test so much water, good news! The World Specialty Coffee Association has published reference standards for water use:

The water used to extract coffee should be clean, free of odor, calcium carbonate content between 50 and 175 PPM (water hardness), alkalinity between 40 and 75 PPM, and pH between 6 and 8. But is it easy to meet all the conditions? The quality of tap water varies from region to region and changes every day. The bottled water quality is relatively stable, but each brand of water may not have the same composition.

Although the use of magnesium-rich water is still advocated, it is impossible to find water that has the perfect composition and that always gives each type of coffee a rich flavor.

So you may not be able to use the "perfect water" every time, but you can follow the above reference standards to improve water quality.

Do you want to make a latte at home by yourself?

Is the brewing espresso the same as the water used to drip coffee?

Follicular coffee can clearly bring out the various flavors and aromas of coffee beans, but the flavor aroma of concentrated Italian flavor may not be so obvious. Latte or cappuccino is even more so because milk will further affect the coffee taste.

Each variable in the brewing process is complex and varies from barista to barista. Using "homemade water" to brew filter coffee is to amplify the subtle differences in coffee.

You can get more pictures about coffee on ello.co

In addition to PPS and bicarbonate, we have also discussed many other water quality standards, but what kind of water is actually used for brewing?

Remember, all bottled water brands have different mineral content, while tap water varies from region to region.

Pay attention to the water you drink and contact the bottled water company (water company) to clarify the composition of the water. After understanding your own brewing water, you will know what can be improved.

You can get more ebooks about coffee on openlibrary.org

Suppose you love coffee but do not want to rely on "homemade water" to make good coffee. In that case, you can compare the ingredients on the mineral water packaging with the reference standards of the World Specialty Coffee Association, brew the same coffee with different brands of water, and then choose your favorite. You can also observe which coffees of different brands of water are suitable for brewing.

When brewing coffee, we will consider the origin, processing method, and roasting depth of the coffee and record the grinding thickness and brewing time, so why not focus more on the water?

Water has a huge impact on the flavor of the coffee. Based on the test results, just a little test and comparison can lead to the most diverse and delicate flavor and smell of coffee.

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