What is all the fuss about the water?
Water 💧 is the quiet and elusive partner of coffee. You need it to make coffee and it can change the flavour of it depending on the subtle differences in water composition.
Recently, there has been a resurrection of research around the water composition and the quality of coffee. 👩🏽🔬 A key notion to take on board is that good tasting water does not necessarily mean good tasting coffee. For example, the bicarbonate content that makes a branded bottled water very smooth water to drink is basically responsible for removing acidity and sweetness in coffee.
The three most important chemical elements as far as flavour in coffee is concerned are calcium, magnesium and bicarbonate.
You can actually experiment at home. Why don’t you try your coffee with a different type of water (tap water, filtered tap water, different branded waters)? You’ll be amazed at how much you can differentiate the taste! You can get a variety of our Moving Beans coffee flavours in compostable coffee pods.
Leave a comment
Comments will be approved before showing up.
Also in Our Moving Beans Blogs
10 Truths We Never Ever Were Told About Coffee!
What is the aroma of coffee? Is aroma and flavour the same?
What is the aroma of coffee? Is aroma and flavour the same? Aroma is one of the primary coffee qualities denoting a coffee's flavour along with body, acidity, sweetness, bitterness, and aftertaste. A coffee's aroma is one of the main categories used by professional coffee tasters (cuppers) to judge the quality of a coffee.
How do you evaluate the flavours of a coffee?
So, how do you evaluate the flavours of a coffee? Tasting something and being able to describe it analytically is both difficult and requires specific experience; that’s why it tends to be a little bit scary for many at the beginning.