E3: Coffee Smarter - The Impact of Water on Coffee Part Two
Coffee Smarter with Chris O'Brien of Coffee Cycle Roasting
E3: Coffee Smarter - The Impact of Water on Coffee Part Two
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Key Takeaways: Water Part 2
Filtered water is better than tap water when you’re making your cup of coffee.
I broke down and bought a filter after this chat with Chris! There are already minerals in the water that are competing with the coffee grinds for space. They have to coexist in a given amount of water. Filtering out unwanted minerals that come with their own flavors will help you create a cup of coffee that is more reflective of the coffee bean you’re buying.
The temperature of the water matters. Brewing coffee with water ranging between 194 and 208 degrees is ideal. Brewing above 208 is debated by various coffee and water experts. It can be helpful to test your water temperature with a simple thermometer.
Generally, good coffees will probably be alright, even good, but bad coffees will be made worse because the extra high temperature will lead to the extraction of some bad tasting flavors.
The most important thing about any cup of coffee is, did you like it?
LINKS TO IMPORTANT STUFF
Water can be as complicated or not complicated as you want. If you want to get really complicated, download the Specialty Coffee Association of America Water Standards PDF here.
Chris mentioned a book, “Water for Coffee,” that digs much deeper into the proverbial woods when it comes to the science of water. You can find more info here: Water For Coffee on Goodreads.
Third Wave Water make’s mineral packets that you can add to water to create water tailored specifically to your cup of coffee.
©thirdwavewater.com
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