DEFINING THE BREW

Water can make or break the smooth flavour in your caffeinated beverage

For the coffee aficionados out there, that caffeine hit we get every day is 98 per cent water, so like it or not, the quality of our coffee is directly linked to the water used to brew it. However, not all water is created equal and varies on so many different levels that the coffee experience ranges from excellent to below average, depending on the water quality.

So, what exactly is good water? In common terms, it means water that has the right balance of solubles and is free from chemicals or other additives. Bear in mind: ‘Drinking grade’ water may not be good for your coffee, as it can contain ingredients and minerals that could affect your coffee and make it taste flat or even downright bad.

For a perfect cup of coffee, understanding the water is your starting point. Unfiltered or untreated tap hot water is a strict no, as it upsets the balance of the coffee right way, with its distinct odours and tastes. The ideal water for coffee should be between 92°C to 96°C and include the right combination of minerals to extract the flavour from the beans. The dissolved solids in water may be measured by a TDS meter. Water that is hot will kill the minerals and burn the coffee. In fact, the extraction of coffee can be described as the science in itself, where the flavour molecules of the coffee mix with the metallic ions of calcium, magnesium and sodium to produce exceptional flavours.

Coffee Institutes and Associations in North America, Australia and Europe have established certain norms for water quality being used for coffee. Measurements such as sodium content, alkalinity, PH factor and calcium hardness have been standardised to set the bar of quality, especially when it comes to specialty coffee.

Here, it is important to mention that the right balance of minerals in the water must be ensured, since excess chemical reaction can lead to over or under extraction of flavours. For instance, an increase in sodium content in the water can result in coffee that tastes bitter or salty. Certain geographical locations have water that has a dry, alkaline taste, that again, affects the quality of the coffee.

Eventually, though good coffee depends on the quality of the coffee beans water, the grind size of the coffee and dosage used, there are several other factors that determine the quality of the product in the cup and your barista would do well to understand how you like your coffee made. The coffee industry is still perfecting the science of coffee making, but a home brewer can also concoct a spectacular coffee brew, if they are meticulous and take pains to ensure a few basic rules.

Enjoy your coffee!