Although at first it might seem that a good coffee requires only quality coffee and a professional barista but in reality it is not so simple. The quality of the water is also very important factor. You can not make delicious coffee with poor quality water.
In this week’s article we will talk about the water composition influence on the coffee quality.
WHAT IS IMPORTANT TO CONSIDER BEFORE CHOOSING WATER FOR COFFEE?
It is important to understand that the choice of the water composition creates a constant conflict between the creation of a tasty product and the safety of the equipment.
The Specialty Coffee Association (SCA) has defined the water composition indicators and their recommended values for making delicious coffee.
SCA GUIDELINES FOR WATER COMPOSITION
| Water indicator |
The optimal value |
Recommended range |
| The smell | Without smell | |
| Color | Without color and impurities | |
| Chlorine, mg/l | 0 | |
| Total mineralisation (TDS), mg/l | 150 | 75-250 |
| Hardness, mg/l | 68 | 17-85 |
| Total alkalinity, mg/l | 40 | 40-70 |
| pH | 7.0 | 6,5-7,5 |
| Sodium, mg/l | 10 | > 30 |
COLOR AND SMELL
The water we use for making coffee should not have any color or smell. The color and smell of the water can indicate water contamination with impurities. A chlorine odor may indicate the presence of active chlorine, a yellowish tinge may indicate the presence of dissolved organic matter, while a metallic taste may indicate the presence of iron.
CHLORINE
The water you use to make coffee should not contain chlorine, this disrupts the extraction process and spoils the taste of the coffee.
TOTAL MINERALIZATION (TDS)
TDS is an indicator that shows the total content of salts in the water. Generally, the main minerals in water are calcium and magnesium carbonates as well as bicarbonates (hardness salts).
For classic coffee preparation methods (Purover, Chemex, French Press) the permissible water mineralization is from 75 to 250 mg/dm³ (optimal 150 mg/dm³). For espresso the requirements are slightly different. The coffee and water contact time is only 20 – 25 seconds, that is why soft water with a total salinity of up to 50 mg/l is required. The pH level should be as close as possible to value 7.
Low salinity water reduces scale formation in coffee machines, however, such water is not suitable for light roasted coffee.
ALKALINITY
Alkalinity is the ability of the water to neutralize acids. Coffee contains a large amount of fruit acids. If the alkalinity is below 40 mg/l, the coffee machine will be subjected to corrosion and the coffee taste will no longer be “saturated”. The SCA recommends 75 mg/l as the upper alkalinity value, while other literature sources indicate 80 mg/l.
HYDROGEN INDEX (PH)
The pH determines whether the water will be acidic or alkaline. The optimal pH value for making any type of coffee is 7. The permissible pH level range is 6.5 – 7.5. Excessively acidic water gives coffee a bitter taste.
Sodium, calcium and magnesium special role in the preparation of coffee
SODIUM
Sodium can affect the taste perception (similarly as with salted and unsalted food). Recommended maximum sodium content in the water is 10 mg/l. If its concentration is more than 30 mg/l, even the best coffee will be spoiled.
CALCIUM
Calcium facilitates extraction and easily binds to coffee acids. Therefore, the water that is enriched with calcium is suitable for making coffee. It highlights the acidity of the coffee regardless of the processing method and the level of roasting. The recommended amount of calcium salts in the water is 17-85 mg/l, ideally 51-68 mg/l.
However, it is important to remember that calcium increases the risk of scale formation especially at high water temperatures.
MAGNESIUM
Magnesium also has a good effect on coffee extraction and flavor. It reduces limescale formation. Natural waters with high magnesium level are rare, so the special remineralizing solutions are usually used to obtain such water. When tasting light roast coffee it has a sweet taste, medium and dark roasts will taste slightly more sour.
However, it is important to remember that enriching water with magnesium also has a negative side, it promotes equipment corrosion.
Water for excellent coffee
Popular water purification solutions suitable for making delicious coffee are ion exchange and reverse osmosis.
Ion exchange ensures the removal of calcium and magnesium ions, replacing them with sodium. Such a filter perfectly protects coffee machines from scale, however, if the sodium content is high, it may influence the taste of the coffee. The harder the water, the more sodium will be released which will lead to changes in the characteristics of the coffee. Reverse osmosis provides a high level of purification as RO water is free of impurities. It is suitable for creating the desired coffee formula (with or without the addition of salts for demineralization).
If the water already has a satisfactory mineral composition, then it is enough to install a filter with a carbon cartridge so that the water is suitable for making a good coffee.
Water filters for excellent coffee
ECOSOFT ROBUST FILTERS
Ecosoft Robust filters are the perfect solution for delicious coffee. ROBUST 1000 and 1500 filters are suitable for dark and medium roasted coffee beans. Their capacity is 60 and 70 l/h. Such filters provide a sufficient amount of water with minimal mineralization.
For light roasted coffee beans more suitable is the ROBUST PRO filter which provides optimal water composition that can be adjusted to your needs.
Need help choosing the best solution? Contact us and we will help you!
Read also: What should be the water for food to be delicious?
