According to SCA (Specialty Coffee Association), “theoretical considerations from a recent publication (Hendon et. al, 2014), as well as preliminary experiments, indicate that magnesium has a slightly higher extraction efficiency compared to calcium.” Magnesium ions in water aid the extraction of sharp and fruitier flavors of coffee. That’s why we generally prefer softer water with higher levels of Magnesium to help promote and nurture complex acidity.
After introducing all these benefits of Magnesium in water, you may be curious about how many Magnesium ions in your drinking water or how to control it. In next episode, we will show you our technology and in house test validation results about how water has different amount of Magnesium can affect your coffee. Get excited about it!
