Guidelines for installing water filtration systems in cafes to increase understanding of "water" in coffee

Water accounts for a large proportion of coffee liquids.

A cup of follicular coffee, according to SCAA, SCAE marked TDS (total dissolved solids, can basically be regarded as coffee concentration) range: 1.15% to 1.45%, indicating that more than 98% of this cup of coffee is water. Even at higher concentrations of espresso (the concentration is generally estimated at 8% to 12%), the proportion of water is more than 88%.

Usually when we talk about coffee, the factor of water is often overlooked. Today, a friend from Chongqing Barista barista training School is coming to discuss the relationship between the water filter used in coffee shops and coffee production.

Coffee roasters and coffee shop operators spend a lot of time on coffee beans. Look for high-quality raw coffee beans, develop a suitable baking curve, and teach baristas how to grind and extract correctly. However, if there is no good water, all previous efforts will be destroyed.

Water, which accounts for a large proportion of coffee liquids, usually focuses on other aspects. Water can be regarded as the most important factor when making coffee. Water in urban areas will be dirty and can not meet the requirements of brewing fine coffee. To solve this problem, we need to install a water filtration system that meets the strict requirements of fine coffee.

Two points should be taken into account in choosing the filtering system: the location of the store and the needs of the store. This is a reference from the perspective of a coffee shop owner and coffee shop manager. I hope you can get out of the fog and increase your understanding of the "water" in coffee.

[region: your coordinates?]

The water quality may be different in different cities or even in different areas of the same city. You need to study your own faucet carefully.

For example, one of the reasons for shallow baking in northern Europe is water quality. Most of its water is glacier water, which is so simple and pure that it hardly needs to be filtered. At the same time, the TDs value is low, which means that the flavor of coffee will be insipid. "adjust measures to local conditions" uses shallow drying to solve this problem. Seattle's water hardly needs a water filtration system, because the local water is particularly suitable for making espresso, which is at the heart of the local coffee culture.

How do these help people in other places? You may not be able to tell you how to do it, but once you have this concept, you understand the importance of your environment to decision-making. Before negotiating with the filter equipment manufacturer, you should also do the corresponding work. The following questions are for reference:

Does our water come from the government public system or from wells?

Is our water treated with any chemicals?

Does the chemical composition of water change in a year?

Is the input water pressure stable?

These problems seem simple, but in fact they can have a huge impact. Water filtration system is a big topic, and there is no only answer here.

[space: know what your store needs]

The factors discussed above are far beyond our control. Now let's look at those factors that we can exert influence on. For example, making menus and estimating water consumption can help decide which filter system is more suitable. Some questions for reference:

How many machines do I need to use? How many faucets need to be filtered?

Daily turnover?

How much space is there to install the water filtration system?

What are the priority items on the menu?

The budget of the water filtration system?

What kind of customers do you expect?