Choosing the right water treatment can make all the difference to a cup of coffee, as Tim Ridley explains
Humans may be 60% water, but good old H20 is an even more essential part of coffee. It makes up more than 94% of an espresso and 98% of brewed coffee. So it’s not surprising that baristas have been paying increasing attention to the quality of the water they use.
There is growing recognition that the mineral composition and alkalinity of water greatly affect a coffee’s flavour. As a result, baristas have sought to optimise their water for taste. It is also necessary to treat water to protect coffee making equipment from the damage of water deposits such as limescale, particularly hot water boilers such as brewers and espresso machines.
This story is from the April - May 2018 edition of Caffeine.
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This story is from the April - May 2018 edition of Caffeine.
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