The Science of Water in Coffee Brewing.
Water is the silent conductor orchestrating the extraction of flavors from coffee grounds. The minerals present in water, such as magnesium and calcium, interact with coffee particles, influencing the extraction process and the taste profile of your brew.
Utilizing water that meets optimal quality standards is essential for any coffee aficionado or business aiming to serve superior coffee.
Ideal Water Characteristics.
According to the Specialty Coffee Association, the ideal water for coffee brewing should have a neutral pH level around 7, and a total dissolved solids (TDS) content between 75 and 250 parts per million (ppm). These conditions ensure a balanced extraction of flavors, avoiding overly acidic or bland tastes.
While achieving the ideal pH and TDS levels for coffee brewing can be challenging to measure, a practical solution is to opt for bottled spring water from your grocery store, which often meets these brewing standards, or simply filter your water before brewing at home.
The temperature of water is critical in extracting the myriad of flavors coffee has to offer. The Specialty Coffee Association recommends a temperature range of 92–96°C ( 197-204°F ) for optimal extraction. Deviations from this range can lead to over-extraction or under-extraction, affecting the overall quality and taste of the coffee.
To maintain the quality of your coffee, regular descaling of coffee makers is crucial. This process removes mineral buildup, which can affect the taste and efficiency of your coffee brewing equipment. This is especially true for high-altitude areas like Jackson Hole.
Conclusion: The Secret Ingredient
In the world of coffee brewing, water quality is not just a detail – it's a cornerstone. By paying attention to the water you use, you can elevate your coffee experience, ensuring each cup is not just good, but exceptional.