Imagine an early morning, when even birds do not welcome the dawn with their singing, and the solar disk is just rising above the sky. At this time, coffee is boiling in the kitchen. The aroma, slightly astringent, with notes of woody heat, tickles the sense of smell, and now a small sip of the drink completely awakens the body from sleep.
Barista and roaster of coffee beans are interested in making the drink as saturated as possible, so that its exquisite aroma is revealed, regardless of the method of its preparation – be it a Turk or a coffee machine. But in many ways, the taste of coffee depends on the water used for brewing.
Features of the water when brewing coffee
At first glance, it seems that the water is the same everywhere: transparent and odorless. In fact, water consists of many trace elements that determine the taste of a drink made from it.
The special aroma of coffee is formed as a result of the dissolution of the essential oils contained in the grains. They stand out during frying. Water is saturated with aroma, and in the end it turns out coffee – with notes of cinnamon, sourness, bitterness – it all depends on the variety. The taste of coffee varieties in itself, of course, affects the shades that receptors feel.
But if the water contains a moderate amount of minerals, then the character of the drink can be revealed as much as possible: coffee will get a rich taste, it will be bright and unique. Due to the large amount of mineral salts, the taste is also difficult to determine. If there are no salts in the water, then the oils almost do not stand out, and the drink will not be invigorating, it will become faded and with a slurred acidity.
The best option would be a liquid with average mineral elements – calcium, magnesium and bicarbonates.
The effect of magnesium on the taste of coffee
Calcium is more common in water than other elements. Its increased amount leads to the formation of scale on dishes and coffee machines. But magnesium is a “magical” mineral that more clearly reveals taste characteristics. Water saturated with magnesium is rare in nature, so it needs additional artificial mineralization. But it is worth considering that an excessive amount of magnesium leads to corrosion of metal equipment.
A trace element enhances the taste of coffee: sweetness and a spicy shade, if the grains are not very roasted. A dark roasting drink of grains brewed with magnesium enriched water will become saturated, dense, cloying. A moderate amount of Mg reveals the pleasant sweetness of the drink. And in combination with calcium optimizes the character of the taste.
How to improve the taste of coffee
To make coffee as high-quality as possible, “suitable” water can be obtained in the following ways:
order water with the required molecular composition;
put a filter system to get clean tap water;
freeze – melt water better reveals the taste of coffee.
How to make the perfect drink is an open question. The process by which the taste of coffee is formed is mysterious. Its strength, density and aroma are affected by the quality of water, the degree of roasting of grains, the individual preferences of people who make decisions about quality control. The alphabet of the taste of coffee and its study is a long process, which sometimes can be a long one.