Water for coffee
We have long tried to emphasise the importance of high quality brewing water when brewing our coffees, or any coffee for that matter. Water makes up more than 98% of a filter coffee, and around 90% of an espresso, so the water chosen makes a huge difference to all aspects of the final character of the brew. Not only this, but the balance and level of the water’s mineral content makes a huge difference to what characteristics we are able to extract from a given coffee. Dissolved minerals in water exist as charged ions, which help us to bind to the flavour compounds that lead to the most exciting and involving cups. But balance of each is important, too much of one type of ion, and we can end up with a sharp and sour cup, too much of another, and the coffee is flat, dull and lifeless.