Have you ever wondered why your favorite coffee drink tastes the same whether you buy it in Seattle, WA or Frisco, TX? It turns out utilizing simply the same ingredients alone is not enough.
The best “coffee water” has a slightly below-average mineral content—coffee grounds need the metallic ions of calcium, magnesium and barium to bond with flavor molecules to produce great taste.
When brewing coffee, the mineral balance in water can influence coffee’s extraction as it reacts chemically and physically with ground coffee. The composition of water can lead to over or under extraction. For example, an unbalanced, salty, bitter tasting coffee can result from increased chloride from increasing salt-water in the water supply. Alternatively, an alkaline taste, (dry and chalky cup) can be attributed to arid geographical areas with a high number of minerals.
The best “coffee water” has a slightly below-average mineral content—coffee grounds need the metallic ions of calcium, magnesium and barium to bond with flavor molecules to produce great taste. Magnesium specializes in extracting sharper, fruitier flavors, while calcium extracts heavier, creamier flavor notes. The carbonate in the water, which soaks up acid, acts as a regulator in that regard—it has the ability to stabilize the acid when there is a surplus, or release more of it as needed.
Like you we are fans of great coffee. We understand the science of brewing the perfect cup and work with speciallty coffee shops to ensure they have the appropriate blend of water to deliver the freshest cup possible. Most of these coffee shops utilize EVERPURE to ensure the proper blend of hardness as well as removal of taste and odor. We have the partnerships to ensure the same filtration used by large coffee shops is available in your home to give you the same quality of coffee on a daily basis.