The Real Science Behind The Perfect Cup Of Coffee
Some of us just need a cup of coffee (or 10) for the morning and afternoon pick me up, but a growing numbers of coffee drinkers are demanding a better cup of joe. If you drink more than a cup a day, why not make sure those subsequent cups are flavorful AND enjoyable. The Java Geniuses at Quality Express Coffee look into the science behind the perfect cup of coffee and how it pertains to your office coffee experience.
The most important part of your coffee can be found in the water composition. The proportions of sugars, starches, bases and acids extracted from a particular roast are directly correlated to the type of water used in the brewing process. The coffee industry uses guidelines on the ideal water for coffee extraction which measures ionic conductivity to quantify the total dissolved solids, however the researchers found that it was the proportions of these ions that affected the extraction and therefore the taste of the coffee. In layman terms; it’s all about the water.
Hard water is generally considered to be bad for coffee. You have heard it time and time again; do not use tap water to make a cup of coffee if you really want the flavors to come out. But what if that’s all you have? Is it the end of the world? Well… no, you will still get your caffeine fix, but it may taste bitter or bland depending on your water supply.
However, the type of water hardness is really what you should look into. While high bicarbonate levels are bad, high magnesium ion levels increase the extraction of coffee into water and improve the taste. Now sodium rich water, such as that produced by water softeners, didn’t help the taste of the coffee overall so don’t think that just because you have a water softener that
There is no one particular perfect composition of water that produces consistently flavorsome extractions from all roasted coffee. But magnesium-rich water is better at extracting coffee compounds and the resultant flavor depends on the balance between both the ions in the water and the quantity of bicarbonate present. So what does all this really mean
Unfortunately most of the time the source water available limits you. Water from the tap varies regionally and from day to day depending on how much it rains, time of year and any other local “ingredients”. The the only way you can get consistent quality is to use bottled water, but even then not all waters are the same.
For example you could use a heavy roast with a soft water as it doesn’t extract very much, but with hard water it would extract too much and give a bitter taste, so it would be better to use a lighter roast.
Understandably, most people are concerned about using water that doesn’t scale up their machines. But we argue that more value should be placed on the flavor of the coffee and want to use chemistry to help people make the best coffee they can with the water they have available.
Ready to hand over your coffee problems to an experienced and trust coffee delivery service? The Java Geniuses are eager to get your office coffee service up and running!