Why does water change the taste of coffee so much? It’s all about the mineral composition. During coffee brewing, water acts as a solvent for coffee beans. Your task is to “pull out” as much taste and aroma as possible. For good taste, the grain must give 18-22% of its weight, and this is the percentage of extraction. Water, depending on its hardness, mineral content, and other characteristics, will help achieve or prevent the desired extraction.
Ideal Water For Coffee
Coffee water quality standards have been set by the Specialty Coffee Association (SCA). You may take these indicators as reference:
- The total mineralization of water should be in the range of 80-250 mg/l. The optimal value is 150 mg/l. If the mineralization is higher than 200 mg/l, you can feel unpleasant bitterness in the drink.
- Ph – the balance between acidity and alkalinity should be in the range of 6.5-7.5 with an optimal value of 7.
- The permissible calcium component is 17-85 mg/l.
- The sodium concentration should not exceed 30 mg/l.
What Is Third Wave Water?
This stuff is the real deal! If you love coffee, you'll love Third Wave Water sachets. They help to make a dose of perfect water for your drink, tea, or coffee. There are three types of sachets to your choice:
- For brewing light to medium roast coffees
- For brewing dark roast coffee
- Special sachets for coffee machines
How to use:
- Pour the sachet into a container of water
- Stir
- Use water to brew coffee
Coffee water must be safe for human health, suitable for use in a coffee machine, and have excellent taste. Even professional coffee makers will not make good coffee in bad water, and frequent use of hard water can prematurely disable any home appliance. You will never have problems with your coffee machine or the taste of the drink with Third Wave.