Our raw ingredients are of pharmaceutical-grade quality. These minerals can effectively manage the quality of brewing water and improve the extraction and taste of coffee.
You cannot brew coffee without water. Next to the beans themselves, water is the most important ingredient in any espresso or filter coffee. But it goes even further than that–different water types can affect the extraction of coffee as well as the taste. You might have wondered before why the coffee you brew at home just doesn’t measure up to the stuff you get at the coffee-shop, even if you use the same roast. Your water could be the culprit.
In this guide, we will dive into just how water can influence the taste of coffee and analyze the best water types to use so you can make consistently great coffee every time.
Hardness and Alkalinity
Hardness, also known as General Hardness (GH), measures the amount of calcium and magnesium ions in the water – in other words, how hard or soft your water is, which gives your extraction power.
Alkalinity, also known as Carbonate Hardness (KH), measures the amount of carbonates and bicarbonates in water, which affects the buffering capacity of the water, to moderate the acidity.
How to use the Water Kit
The water kit can be added to distilled (demineralized) water. If distilled water is not an option for you, reverse-osmosis or deionized water is the next best option.
A filter-coffee recipe to accentuate the fruitiness and acidity based on deionized water:
Total hardness: 45ppm
1.5g of sodium (Na)
1.0g of calcium (Ca)
2.0g of magnesium (Mg)
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