A cup of coffee has 98 percent water, make sure you use high quality water to make coffee better. So this article will not mention any coffee beans, no tools or skills, we will talk about the factors that make up the majority but get the least attention in a cup of coffee – Water Make coffee. And above all, why and how can a water source meet the taste potential of a Specialty Coffee.
As we know, depending on the method of extraction, Espresso, Pourover, water can account for 94 to 98% of a cup of ohee. Although it is transparent, odorless, colorless, it actually contains many other ‘other’ ingredients such as Calcium, Magnesium, Chlorine, Iron, Sulfate, Bore, salts or microorganisms. Things … All of these things can easily affect the taste of coffee in the cup. Therefore, the Committee for Standards and Standards of the Specialty Coffee Association has defined the following criteria for water used for specialty coffee.
The requirement is an acceptable range of expectations, any type of water that satisfies the acceptable range is considered to meet the standard. Therefore, this variance is given to consider practical cases and ensure the best measurement for each characteristic.
The most common story in most cafes, is that water is often guided through an activated carbon filter to clean it before leading into the machines. If you do so, you may believe that in principle, this is not bad, but most carbon filters in the tap water system will remove chlorine and other unwanted components, while softening the water. If this helps you have a good cup of coffee, it’s not a table, but it rarely happens.
That’s why some other specialty coffee shops are willing to invest in very expensive water filtration systems based on reverse osmosis principles to remove all water-soluble ingredients, and replenish minerals to achieve a proportional balance with SCA recommendations. These kits usually cost a few thousand dollars and still require you to monitor your tap water and adjust your system settings over time – very unlikely for a modest cafe, while not a barista all are knowledgeable about water quality.