The best water for coffee

 

A great cup of coffee is an excellent way to start the day alongside a hearty breakfast or to end the day after a perfect dinner. Ironically for such a seemingly simple pleasure, most coffee connoisseurs would be quick to point out that making a great cup of coffee is a little bit more complicated than it looks.
 
The process is simple. Coffee is made of only two ingredients, namely ground beans steeped quickly in water. But, just as salt brings out the flavor of the foods that you serve, the minerals and chemicals in your water have a profound effect on the taste of your coffee.
 
When making coffee in a drip coffee maker, the grounds are piled loosely into the filter. Water is heated almost to its boiling point and then released to flood the coffee grounds. This combination of liquid and heat extracts the oils within the ground beans, which then drips into the carafe.
 
Since coffee is mostly water, different types of water will have a different effect on the coffee. Distilled water or very soft water (water that has little to no mineral content) will make your coffee flat and tasteless.
 
Chemically treated city water generally does not have a high enough mineral content to interfere with your coffee`s flavor, but it can be so chlorinated that it gives coffee a harsh and bitter taste and unpleasant scent.
 
On the other end of the spectrum is hard water, which is water that has high levels of minerals such as calcium and magnesium in it. A certain level of minerals, approximately 150 to 200 parts per million, enhances the taste of drip coffee, while having no effect on the taste of espresso. Hard water contains much higher levels than that and it can cause problems, not only in taste, but also with your appliances.
 
Hard water can cause deposits to build up over time on any equipment through which it passes. This will not damage drip coffee makers, but it can clog them, making the coffee brew more slowly.
 
This is not the case with espresso machines. Espresso grounds are compacted, or tamped, into small cakes that resemble small hockey pucks. Because the grounds are tamped into a denser form, it requires pressure to force the water through them so that it can extract the oils that provide the flavor, aroma and mouth feel. Minerals in the water can build up inside of the espresso machine which can cause damage from the blocked pressure.
 
Keeping your drip coffee and espresso machines clean helps alleviate any clogging, but the better quality water you use, the less often you have to clean them and the better your coffee and espresso will taste.
 
Bottled water is usually fine-tuned for the most pleasing mineral and chemical balance, making it your best bet for providing your customers with great tasting coffee while helping protect your investment in your coffee and espresso equipment.
 
For the most efficient way to ensure that you serve the best possible cup every single time, the professionals at Up4Food and the experts at Angel Springs suggest keeping a water cooler as close to the coffee station as possible so that you can brew a consistently perfect cup every single time.

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