Test Water Quality And Pursue Excellent Coffee

Water is usually not only water but also contains total dissolved solids (TDS), that is, fine minerals and organic matter. These substances pass through the soil, water purification plant, or water supply system and finally stay in the water, affecting the finished coffee.

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However, they affect coffee in different ways and degrees, depending on the ppm of water and the composition of substances. Common substances are magnesium, calcium, and bicarbonate, which will greatly affect the flavor of the coffee. For example, bicarbonate can adjust the sour taste of coffee and make the flavor gentle. If the concentration is wrong, the coffee may taste insipid, unlike coffee.

When drinking boiled water, it is difficult to taste the difference of TDS content. However, after water is used to make coffee, we can clearly distinguish the difference of water. A wide variety of minerals not only affect the taste of coffee but also affect the extraction method of coffee.

If the water quality is unstable, you can't make coffee with the same quality. When the water quality is not satisfactory, you can only make mediocre coffee, and only the most appropriate water can make high-quality coffee. But what is the most appropriate water?

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In order to find an extraordinary drip coffee, after testing many kinds of water, the most suitable water must have a mineral content of 75 to 180 ppm.

Compare the taste and aroma of coffee made from the following water sources: tap water, filtered water, and homemade water. The only variable in brewing three kinds of coffee is water, and the other conditions are the same.

What's the result? The coffee made with tap water is really bad to drink. There is no way to describe its flavor accurately, but it is just hard to drink. Filtered water gives coffee a strong sour taste. However, the coffee made with self-made water tastes mellow, thick, pure sour, and has no obvious shortcomings.

In the same way, the fourth kind of coffee is made with common bottled water, but the water of that brand contains a lot of bicarbonate, so the aroma of the coffee is lost, and the flavor is also affected.

In other words, water is important, but we don't always use the most appropriate water.

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If you want to make coffee better with high-quality water, but you don't want to test so much water, good news! The world fine Coffee Association published the reference standard for water use:

The water used to extract coffee should be clean and odorless. The content of calcium carbonate is between 50 and 175 ppm (water hardness), the alkalinity is between 40 and 75 ppm, and the pH value is between 6 and 8. But is it easy to meet all the conditions? The quality of tap water varies from region to region and changes every day. The quality of bottled water is relatively stable, but the composition of each brand of water is not necessarily the same.

Although we still advocate using water rich in magnesium, we can't find water with perfect ingredients and always make every kind of coffee full of flavor.

So you may not be able to use the "most appropriate water" every time, but you can follow the above reference standards to improve water quality.

If you are new to drip coffee, you may need a list of equipment for beginners in drip coffee.

Is there really a difference between "drip coffee water" and "espresso water"?

Drip coffee can clearly bring out various flavors and aromas of coffee beans. Still, the flavor and aroma of espresso coffee may not be so obvious, especially latte or cappuccino, because milk will further affect the taste of coffee.

Each variable in the brewing process is complex and varies from barista to Barista. The purpose of using "homemade water" to brew drip coffee is to amplify the detailed differences of coffee.

In addition to PPS and bicarbonate, we have also talked about many other water quality standards, but what water should be used in actual brewing?

You can find some great projects about coffee on GitLab.

Remember, all brands of bottled water have different mineral compositions, and tap water varies from region to region.

Pay attention to the water you drink and contact the bottler (water company) to get the composition of the water. Only when you know your own brewing water can you know what can be improved.

Suppose you love coffee very much but don't want to rely on "homemade water" to make good coffee. In that case, you can compare the ingredients on the mineral water package with the reference standards of the world boutique coffee association, brew the same kind of coffee with different brands of water, and then choose your favorite water. You can also observe which coffee is suitable for different brands of water.

When making coffee, we will consider the origin, processing method, and baking depth of coffee and record the grinding thickness and brewing time, so why not pay more attention to water?

Water has a great influence on the flavor of the coffee. According to the test results, just a little test and comparison can lead to the most diverse and delicate flavor and smell of coffee.

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