Always grind the coffee beans just before brewing process. Weight is very important. Make sure to set grind size level just right for best drinking experience.
Our water supply is Poulaphouca Regional. Current water hardness is soft. Water has ppm mineral content around 70ppm CaCO3. We roast and brew for this type of water.
The Statistics & Standards Committee of the Specialty Coffee Association has determined the following standards for the water used to brew specialty coffee. For a superior quality extraction of coffee solids, the brewing water should have these characteristics:
|Odor 1||Clean Fresh / Odor Free|
|Calcium Hardness||50-175 ppm CaCO3||50-175 ppm CaCO3|
|Alkalinity||40 ppm||At or near 40-70 ppm CaCO3|
|pH||7.0||6 – 8|
Always filter chlorine and odours from your water. Cheap jug filters will help you to do that.
If our roast does not taste satisfiable or extraction is harder to achieve, check your ppm in your water and then try to filter or remineralize your water for best possible flavour extraction. See Table for accetable range.
In very hard water area, use bottled water but this is the worst option for the enviroment and it is not a solution. Water filter is more enviromentaly friendly. Bear in mind that this advice is only for coffee brewing. Water low in minerals is catching minerals from your body. Drinking water should be always hight in minerals for effective hydration of our body.