High water quality for unlimited coffee enjoyment
For many people, preparing coffee is a science in itself, ranging from the choice of beans to trusting a particular method of preparation and refining it with milk or sugar. The quality of the water used is also a key factor in the success of the coffee; after all, it accounts for as much as 99% of the finished coffee. Water that is too hard not only calcifies the inside of the coffee machine but also reduces the taste of the hot beverage.
Not too limy and not too soft – The criteria for good coffee water
A suitable indicator to check which water is best suited for making coffee is the pH value. This varies greatly depending on the rock and soil conditions of the region of origin and should ideally be between 6.5 and 7.5 so that the water is neither too hard nor too soft.
Due to their high pH value, hard water varieties have a higher ion and lime content. If this water is used in a coffee maker, the ions can settle in the form of a grey deposit known as scale. These lime deposits are not only a collection point for bacteria, but they also damage the functionality and service life of the coffee machine. In addition, the alkaline effect of hard water eliminates the taste of fine and fruity notes such as those found in Arabica coffee.
If, on the other hand, the pH value of the water is too low, it increases the acidity of the roasted beans and changes the taste in a direction that many coffee drinkers find unpleasant. Particularly acid-intensive types of green coffee, fast-roasted coffee, and light roasts become unintentionally sour when prepared with fully softened water. For this reason, the acid-binding capacity of the water, the so-called alkalinity, should be between 2.2 and 4.2.
Tap water beats mineral water in quality comparison
Waterworks and experts agree that conventional tap water can certainly keep up with the high-priced table and mineral water. After all, it is controlled as well as hardly any other food. In addition, it may even contain more valuable minerals than standard mineral water from the supermarket.
But tap water can also have its pitfalls. Ailing mains networks and outdated domestic installations can result in minimal doses of contaminants such as chlorine or lead in the water, which impairs the taste and smell. Since tap water in Germany tends to be rather hard, it is also advisable to determine the pH value of the water in your own home. The easiest way to do this is to use tables on the Internet or to make a brief inquiry with the responsible waterworks. Another method is to use water hardness test strips available online, which can reliably and precisely determine the hardness of tap water within a few seconds.
Water filter – first-class coffee taste through water softening
Special water filter cans with built-in activated carbon filters ensure that the tap water is freed from impurities such as lime, chlorine, and heavy metals. The ion exchange resins in the exchange cartridges also help soften the water by exchanging calcium and magnesium ions with sodium and potassium ions. Compared to the permanently installed water filters, table filters also represent a cost-effective alternative. In this filter system, the coffee water passes through four different stages, from pre-filtration to the activated carbon filter. So nothing stands in the way of an unadulterated coffee taste.
The use of a water filter is particularly useful if your own tap water has a too high pH value or is contaminated with various types of impurities. It should also be noted that the softening effect of the water filter, as well as its antibacterial effect, diminishes with increasing use, which is why the filter cartridges should be replaced regularly.