Water is the main solvent that extracts your coffee and creates a unique taste in your cup. Besides that water makes up to 98% of your coffee, the quality of the water is the most important aspect of coffee brewing.
Easy-use: simply add one sachet to one gallon of distilled water, shake, and use to brew.
We create a small packaged mineral mix using 3 mains component:
- Calcium chloride
- Magnesium sulfate
- Sodium Bicarbonate
Pick and choose which water minerals match your taste and method.
Filter Profile vs. Espresso Profile: the physics of coffee brewing being different, we adapt the water specs. Espresso being brewed under pressure, a bit more sodium bicarbonate is required to buffer the acidity of your water and avoid astringency or under-extraction notes.
Bright / Juicy or Balanced / Creamy
- Bright: emphasize the acidity and fruity/juicy notes of your coffee
- Juicy: creates a very nice mouthfeel experience with refreshing coffee taste
- Balanced: improve the overall taste
- Creamy: increase the texture of the coffee, as well as the richer flavors like caramel or chocolate while tuning down the acidity and fruity notes
- Disclaimer: those recipes are tailored to our roasting degree. Our light to medium roast profile contains a lot of soluble and non-soluble compounds - less brittle than a dark roast. Therefore, a decent amount of mineral is needed to extract those flavors. If you are dealing with darker roast, using less mineralized water is advised.
Water Minerals for Coffee
Ca2+ : 20 ppm as CaCO3
Mg2+ : 60 ppm as CaCO3
HCO3- : 40 ppm as CaCO3
Total: 120 ppm