When it comes to brewing coffee and espresso, there are already a ton of factors like temperature, consistency of grind, fines, roast profile, freshness, and of course the origin of the coffee that will impact the flavor in your cup. Adding to the complexity is the fact that your water may contain any number of contaminants (or minerals) that will impact the taste and affect the extraction of your coffee.
Tagged with 'water'
Scale is the enemy of espresso machine boilers. It can clog plumbing and reduce heating efficiency resulting in problems like slow or no brew water flow and poor steaming performance.
The Specialty Coffee Association has specific standards for the water used to brew coffee to ensure a superior quality extraction of coffee solids. But how do you get to water which meets those standards?
Today, a relatively simple way to make water that meets the SCA standards. If you’d like to learn more about the Specialty Coffee Association standards use the link up here for my video that breaks down water parameters and how each affects coffee brewing.
So what the water hardness test strip measures is the level of minerals in the water you will be using in your machine. That’s important because harder water which is water with a higher mineral content will cause scale to build up faster within your machine. And long-term, scale build-up is the number one reason premature machine failure.