Professional Baristas know that water can greatly affect coffee extraction and taste. Water actually contains numerous micro-organisms, minerals, and chemicals, such as chlorine and fluoride…etc. Most hazardous chemicals can be easily removed by carbon filtration, which will have no odor & after taste, but still remain good minerals that contribute to the water hardness and increase coffee aroma.
These minerals include Calcium (Ca2+) and Magnesium (Mg2+) ions. When Calcium is released, it will create a “crema aroma”, but when the Calcium levels are too high, it will also quickly create a limescale buildup to damage your expensive coffee machine.
The SCA (Specialty Coffee Association) suggests the suitable range of Calcium hardness should be between 50-175 ppm. This will produce delicious coffee, reduce machinery maintenance costs, and greatly increase its longevity. Therefore, using filtered water to brew your coffee is a MUST.
Magnesium contributes even more to creating a delicious coffee. Stay tuned for the next episode where we will explain the relationship between Magnesium and coffee extraction !
