Water quality and its influence on a good cup of coffee
Maybe you have specialty beans. Ready to place them in the coffee maker that you bought with so much enthusiasm or that was given to you on that special date. A recipe that does not fail to enjoy a delicious cup, but if everything is under control. Why doesn't the drink have that vibrant flavor that fascinates you so much? The reason could be due to the water quality, even if you don't believe it.
Like coffee, the water It is the most important ingredient in the production of this drink, because it represents 98%. In short, if you use poor quality water, it is very likely that your cup will turn out to be tasteless and bitter. Another interesting fact is that it also obstructs extraction, produces unpleasant flavors, and even coffee makers can be affected.
But since our duty is to help you. Incapto Coffee, will be in charge of giving you the necessary tools so that you can select the appropriate water and save your morning coffee. This same one that makes you collect pleasant moments in the company of your loved ones.
Why should we be careful with water?
At first glance it is just water, but what you don't know is that it is made up of something known as Total Dissolved Solids (TDS). They are minerals, tiny organisms, dissolved substances or additives. These can come from the soil, the treatment or simply from the water supply system, but the truth is that they will always be present in the liquid and in the blink of an eye they can affect the drink.
Drinking water is not always 100% delicious. As some experts say, our coffee could be affected if the water contains any unusual flavor, which is why we must be very careful with this aspect.
In case you didn't know, calcium, magnesium, chlorine and carbonate are very common compounds and can be the evildoers in this story, since they can cause a negative impact on the taste of the drink. A clear example is baking soda, although it is capable of controlling the acidity of the coffee, but if the wrong amount is used the drink will have no flavor and will be very flat.
It is important that we keep in mind that the use of incorrect water will not only affect the flavor but also in the extraction, where the organoleptic properties of the coffee are positively achieved, making it more aromatic and delicious.
Is it possible to get the right water?
Fortunately Yes! For this the Specialty Coffee Association (SCA) shared a very simple guide to determine the water quality and not experiment with it when making our preparation. The water must meet the following requirements:
water hardness
This refers to the concentration of specific minerals in the water, which are: Calcium, magnesium, iron and manganese, and others in smaller quantities. To make this explanation much simpler, the hardness of water belongs to the TDS (Total Dissolved Solids).
It should be noted that the greater the presence of each of these minerals, the harder the water will be, but if it is less, it will be softer. Extraction may be affected if the water is too soft or hard. This is why the SCA recommends “1-5 grams per gallon (gpg) or 17-85 mg/L, with a target of 3-4 gpg or 51-68 mg/L.”
Calcium is the main component of lime, which suggests that the hardness of the water is the key to keeping the coffee maker in perfect condition.
Total Dissolved Solids (TDS)
This is responsible for measuring all the minerals, solids, metals or others, that have dissolved in the water. The concentration of minerals in the vital liquid completely influences the taste, something that can be negative or positive, and could even affect the extraction.
Therefore, the SCA recommends a TDS that is “between 75-250 mg/L, with a target of 150.”
pH levels
This is another of the essential factors. We will explain it to you in the simplest way possible. Neutral water has a pH of 7.0, it will be alkaline if this value is higher and acidic if it is lower.
The more neutral the water, the better. Because? It turns out that the SCA recommends using water with a pH of 6.5 to 7.5. Highly alkaline water can often result in flat coffee while also encouraging limescale buildup.
You may be wondering how can I achieve this? It turns out that tap water varies depending on the region. While bottled water may have a higher consistency, however, not all brands have the same composition.
What is true is that there is no perfect water composition that will produce consistent flavor extractions throughout roasted coffee. Thus, possibly, you will not get perfect water all the time, but don't worry since it is possible to improve its quality by following the SCA guidelines to the letter.
Can poor quality water damage your coffee maker?
Our cup of coffee is not the only one that could be affected by low quality water, unfortunately your machine would also be another victim. To avoid all this chaos, Incapto Coffee, invites you to be aware of the quality of the water you are using. That is, if you use a tap or a poorly filtered system, this will automatically destroy the coffee maker, and at the same time cause unpleasant flavors in the drink.
Water rich in minerals or hard can cause particular damage. For example, as hot water evaporates, minerals remain in the machine; deposits, also called limescale, could affect its performance.
Deposits can build up on the equipment's heating element, making it difficult to heat the water efficiently. As if that were not enough, lime (which is a component of calcium) is capable of clogging pipes, preventing the proper flow of water and steam.
Source
