Did you know that the type of water you use to brew your cup of coffee has a impact on the taste of the coffee? This is one of the reasons why coffee tastes different in different restaurants. Figuring out the best water is one thing and correcting it to become suitable for brewing is another.
Hard water is the most preferred type for brewing coffee. This is because it contains some minerals not found in other types of water. You need to understand that a certain amount of minerals are necessary to produce a pleasant flavor of the coffee. They also aid in the extraction of oils from the beans. But the metals that make water hard can be good or bad. So even as you consider using this to brew your cup of coffee, consider filtering it first.
If you’re a fan of iced coffee make sure you have a good ice maker like Scotsman in Dubai. The best type of water however, for brewing coffee should not have any softeners. Softeners often remove metallic ions such as magnesium, calcium and barium. This process replaces the minerals with sodium through ion exchange process. Coffee bonds with the flavor molecules with the help of these metallic ions and that’s what makes a good coffee.
Composition Of water And Coffee
Water is rich in magnesium and calcium. Coffee on the other hand has a number of natural minerals and more than 700aroma compounds. But even though hard water is the best for coffee, there is soft water that contains sodium which most soft water uses to remove impurities. Here is an analysis of the relationship between water quality and specific parameters of roasted coffee.
Calcium and Magnesium
Calcium and magnesium are normally dissolved as charged particles in water. The positive charge in each one of these metals is crucial since most flavor compounds in the beans are negatively charged when they dissolve in water. This means that they are attracted to the positively charged metal ions.
Magnesium ions is what brings about the sharp fruitier flavors of some coffee. Calcium on the other hand emphasizes on heavier and creamier notes of coffee.
Magnesium is what has the greatest effect on extraction while calcium has a slightly less effect. Sodium is also less. But as much as the effect of every ion is different the balance of effect is almost the same.
You can easily tell that Magnesium-rich water is better when it comes to extracting compounds of coffee. But the final taste will be dependent on the correct balance between the two ions and the amount of bicarbonate present.
Carbonate is the other key component your water should contain. It can soak up acid and this is the reason why it keeps the acid levels of coffee stable. It locks up acid when there is too much of it and releases it again when there is a shortage of it. This is why carbonate is considered a double-edged sword as it also has a role in the health of your equipment. The heat is what encourages it to form Calcium Carbonate to bind up acid.
The Ratio Of coffee To Water
As much as hard water will give you the best taste as compared to other types of water, the ratio also has an impact on the final taste of the coffee. The common ratio is 17.4 units of water to 1 unit of coffee. This ration is popular in restaurants and will surely give you the best result. The solids will completely dissolve in your coffee.
You should also understand that strong coffee has nothing to do with caffeine, bitterness, content or roast profile. It’s all dependent on the ratio of coffee to water.
With that said, you now understand why your cup of coffee tastes different from the one you took somewhere else. What matters most is the component of the water you use. Perfection is key when brewing and this is what every drinker strives to achieve at the end of the day. Most people tend to advocate for their own processes in order to achieve the best extraction. However, other than a good espresso machine, the quality of water plays the biggest role in the kind of coffee you will enjoy at the end of brewing.