Water Composition can Make Dramatic Difference to Taste of Coffee made from Same Bean

Water Composition can Make Dramatic Difference to Taste of Coffee made from Same

Do you know water composition can bring a marked difference in the taste of coffee? The interesting revelation was made by a chemist at the University of Bath along with his friend, who has a coffee shop in Bath.

On June 8, the pair, Christopher Hendon from Department of Chemistry and his friend Maxwell Colonna-Dashwood, owner of Colonna and Small's coffee shop in Bath are going to share their knowledge on the topic with others at the World Barista Championships in Italy.

After having a discussion about what makes the taste of coffee so different even if it is made of the same bean, Hendon started the research with Maxwell.

Using computational chemistry methods, Hendon looked at different compositions of water affecting the extraction of six chemicals adding to the flavour of coffee. Hendon realized water composition can lead to difference to the taste of coffee made from the same bean.

"The flavour of the resulting coffee is determined by how much of these chemicals are extracted by the water, which is influenced by roast time, grind, temperature, pressure and brew time", said Hendon.

The coffee industry follows the guidelines of the Speciality Coffee Association of Europe (SCAE) when it comes to using the ideal water for coffee extraction. The association focuses on ionic conductivity, but researchers of the new study noticed ratio of ions affected the extraction and the taste of coffee.

Other things noticed by Hendon were high magnesium level not only increases the extraction of coffee into water, but it also improves taste. Another thing observed by Hendon was sodium rich water does nothing to improve the taste of coffee.

Hendon concluded by saying no perfect composition of water is available that leads to consistent tasty extractions from all roasted beans. He suggested more value should be given on the flavor of coffee.


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