E2: The Impact of Water on Coffee
Coffee Smarter with Chris O'Brien of Coffee Cycle Roasting
E2: The Impact of Water on Coffee
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As a craft coffee drinker, I tend to focus on the coffee I’m grinding—the roast, the origin, the tasting notes, and the elevation of the coffee trees. Do I think about the water? Honestly, no. I rarely take it into account. At least, I didn’t think about it until now.
Chris and I chat about water basics, including why it is important to the final taste of your coffee, what’s already in the water before the grinds are added, temperature, and ratio. We prattled on long enough that this episode is split into two episodes. In the first, we cover ratio and coffee recipes.
Key Takeaways: Water
Roughly 97.5% of a cup of coffee is the water, which makes it pretty important.
Coffee has a recipe, a ratio, of coffee grinds to water. For example, 16 grams of water to 1 gram of coffee grinds (16:1). Many coffees will taste best in a coffee to water range of 15:1 - 17:1.
A good cup of coffee has a harmonious balance of flavors, in part, due to the correct combination of water to coffee grind.
Measure in grams, not scoops! Digital scales are reasonably priced and will make a huge difference.
1 ounce = 28.35 grams
Coffee beans are not all the same weight. The weight will vary based on density and water content.
Under Extracting by Ratio: Too much coffee to water will result in a muddled flavor profile that leans bitter does not taste good-salty, metallic, soy sauce, sour (from acids). It will lack sugar to balance out the flavor profile
Over Extraction by Ratio: Too much water will result in a thin mouthfeel, weak flavors, and a faint aroma.
My digital scale has seen a bit of wear and tare…err…tear.
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