The water most suitable for extracting coffee can also be made artificially!
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
The famous Australian barista Matt Perger introduced the second method of DIY extraction of water in his blog baristahustle.com. In order to better understand this, you need to understand the two components that make up water. Please refer to the relevant articles below.
Black Water Series-Water components that affect the taste of coffee
The two components that have great influence on coffee extraction are hardness (cations) and alkalinity (anions). Matt puts these two ingredients into distilled water to make ideal extracted water.
■ prepares items
Baking soda (sodium carbonate): alkalinity component
Epsom salt (magnesium sulfate heptahydrate, magnesium sulfate): hardness composition
An electronic scale capable of measuring 0.01g units
A container that mixes each ingredient.
At least 3 litres of distilled water
■ making method
Dissolve 1.38g of baking soda in 1 liter of distilled water. This is the alkalinity component, which is responsible for the pH buffering effect of water.
Dissolve 10.14g of magnesium sulfate heptahydrate in 1 liter of distilled water. This is the hardness ingredient, which is responsible for extracting the aroma of coffee.
Refer to the formula of DIY Water Recipes: The world in two bottles to make a variety of extraction water!
The benchmark recommended by SCA for coffee extraction of ideal water is as follows.
Odorless and tasteless, sanitary. Completely free of chlorine, hypochlorite and chloramine and water whose taste is affected by organic compounds. Because these factors will bring extremely uncomfortable taste to the extracted coffee, and the concentration is not ideal for the water itself.
The total hardness is 50-175 ppm CaCO3 (2.2-9.8 °d).
Alkalinity is 40-75 ppm CaCO3 (2.2-4.2 °d)
The pH value is 6.5-8.
The electrical conductivity is less than three times the alkalinity.
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