But what goes into that perfect cup of Joe that makes it taste so good? A recent article from Water Technology Magazine states that the secret to a perfect cup of coffee is how the water is treated.
Many studies have been performed to find the secret to perfect coffee making like British scientist Christopher Hendon who has recently published his work in “The Role of Dissolved Cations in Coffee Extraction,” in the Journal of Agricultural and Food Chemistry. In his research he discovered that the chemical composition in water is the key to enhancing the different flavors from the coffee bean. To view the guidelines in making the best coffee possible, brought forth by the National Coffee Association
How does Your Coffee Measure Up?
The Specialty Coffee Association of America has put forth standards as well for the quality of water including the following target measurements to be met:
Hard water, as opposed to soft water, makes for a better tasting brew. However hard water will cause scale buildup in the equipment being used and may increase maintenance costs.
Hendon’s Pros and Cons to types of water treatment is made prior to coffee brewing.
Polyphosphate/ siliphos treated water
This type of water forms a layer of protection on the coffee machine, ultimately inhibiting scale deposition and is therefore not a good fit for brewing coffee.
Using distilled water will help to protect the equipment, however because of the lack of minerals present, the coffee will have a flat flavor.
Reverse Osmosis (RO) Water
Like distilled water, RO water will give the coffee a flat taste due to lack of minerals. Unlike distilled water, however, this may cause the equipment to rust. However, with the use of a mixing blend to increase the TDS and bring forth more hard water, this water treatment can make a decent coffee brew.
Softened water can create a flat taste in coffee due to ions being introduced to the water treatment process. However, this water will not be as harmful on the equipment.
Activated catalytic carbon treated water
This type of treatment will take out bad water and taste leaving some minerals after the treatment process is complete. If the hardness of this water is not very high it would be considered ideal for the perfect brew of coffee. However, this process will not protect the equipment being used.
Activated catalytic carbon with nano-crystal scale control
Along with the previous type of water treatment process, this process (if hardness is at appropriate level) would be ideal for the perfect brew of coffee. However, the nano-crystal will help reduce maintenance on the machines being used.
Activated catalytic carbon with ion exchange scale control
This type of process is specifically designed for coffee and other applications. By reducing hardness to a proper range and improving bad odor and taste, this type of treated water makes for a good cup of coffee!
Depending on the water sources, the type of water in bottled water could have too many minerals causing the coffee to taste bitter or over-extracted.