The pursuit of the perfect espresso shot takes an exact science. Regardless of the barista’s precision and care in the choice of blend and the grind, if the water quality isn’t right then the taste can be off.
Too much hydrogen carbonate in the water, commonly known as ‘hard’ water or alkalinity, will affect the perceived sourness of the coffee. Hydrogen ions react with the fruity acids in the coffee taking away the sour taste that can be essential to great taste. Essentially if the water is too hard, with too much hydrogen carbonate present, you could end up with dull, heavy, or chalky tasting coffee.
To balance the chemical composition of the water, and in turn achieve that wonderful profile with balanced sweetness, bitterness, sourness, body and aroma, the correct water filter for your water supply should be properly installed on the coffee machine.
Particularly look for one that features an ion exchange resin, otherwise known as a decarbonisation filter. This will exchange the hydrogen ions with calcium and magnesium ions, balancing the hydrogen carbonate in the water and therefore leaving more of the desirable coffee acids behind ready for brewing.
Keep in mind that regional variances across the UK mean that the mineral content of the water can be difficult to predict. If you are unsure which water filter is right for your machine or specific water type, or even how often you need to change it, get in touch and we can help.
