Water might seem like a simple ingredient in coffee preparation, but its quality and composition can significantly influence the taste, aroma and overall experience of your brew. Here's what you need to know about the perfect water for brewing coffee:
Magnesium to Calcium Ion Ratio: The ideal ratio of magnesium to calcium ions is around 2:1. Magnesium contributes to a smoother and sweeter taste, while calcium adds body but can introduce bitterness if too prevalent. This balance aids in optimal flavor extraction.
Carbonate Hardness: The carbonate hardness should be between 50-150 ppm. This range stabilizes the pH during brewing, ensuring a balanced extraction. Too high, and your coffee might taste dull; too low, and it could be overly acidic.
Total Dissolved Solids (TDS): Water with a TDS of 100-150 ppm is considered ideal. This provides enough minerals for extraction without overpowering the coffee's flavors. Too soft, and you might under-extract; too hard, and you'll over-extract or get a chalky taste.
pH Level: The pH should range from 6.5 to 7.5, which helps in extracting both acids and bases from the coffee, leading to a well-rounded cup. Extremes in pH can skew the taste profile.
Content of Other Minerals like Chlorine, Chloramine, Sodium, Potassium and Iron: Chlorine and Chloramine should be minimized or removed through filtration, as they can impart off-flavors. The same can be said of Sodium, Potassium, and Iron, which can make coffee taste salty or metallic.
Temperature: Though not a quality of water, the brewing temperature is crucial, ideally between 195°F and 205°F (90°C to 96°C). This ensures optimal extraction without burning the coffee.
Purity from Other Contaminants: Water should be free from heavy metals, pesticides, or any other organic compounds that might taint the coffee's natural flavors. Our line of coffee filters ensures this.
Remember, the water's role is to enhance, not mask, the intricate flavors of your coffee beans.