Getting started in the world of coffee: The Crucial Importance of Water

published on September 24, 2024 — by Marc-Alexandre Emond-Boisjoly — 12 mins of reading —

You've just received your precious bag of 94 Celcius coffee and you've got a lot of questions?

Our "Getting started in the world of coffee" series is here to help you take your first steps into the world of specialty coffee. We'll be covering topics such as storage,extraction and the basics of roasting, among others.

Welcome, and please don't hesitate to ask us your questions!

When it comes to preparing exceptional coffee, we often think of the quality of the beans, the grinder or the brewing method used. However, one key element is often overlooked: the quality of the water. Water makes up 98% of the final composition of your cup of filter coffee, and around 90% for an espresso. Water plays a decisive role in extracting aromas and flavours from the coffee beans.

Water acts as a solvent during the brewing process, dissolving the aromatic compounds and oils in the coffee beans and transforming them into flavours that can be perceived in your cup. Water minerality, pH and hardness directly influence the taste of coffee. Poorly balanced water can neutralize subtle aromas or accentuate undesirable notes such as bitterness or excessive acidity. Conversely, quality water allows the best of each bean to be extracted, revealing the nuances and complexity of flavours that the roaster has carefully developed.

Café Espresso servi avec une eau pétillante par un Barista Montréal

Why water quality is essential

Tap water, while acceptable in some regions, often contains impurities such as chlorine or minerals in excessive quantities. These compounds can alter the taste of coffee, making the beverage too bitter, acidic or metallic. On the other hand, water that's too soft (low in minerals) can make your coffee tasteless and lacklustre, as minerals are essential for balancing the extraction of flavours. Calcium and magnesium, in particular, play a central role in the extraction of complex aromas: magnesium helps reveal fruity and floral flavors, while calcium contributes to a richer, rounder mouthfeel.

The balance between water hardness and alkalinity is therefore crucial. Water that is too hard will lead to excessive extraction, which can make the coffee heavy and unbalanced, while water that is too alkaline can neutralize the coffee's natural acidity notes, essential for its liveliness and freshness on the palate. According to the recommendations of the Specialty Coffee Association (SCA), the ideal water for brewing should have a hardness of between 50 and 175 ppm and moderate alkalinity (between 40 and 70 ppm), to enable optimum extraction of flavours without interfering with the coffee's natural balance.

Factors to consider when choosing water

Buffering capacity Buffering capacity: This refers to water's ability to maintain a stable pH level when acids or bases are introduced. Buffering capacity is closely linked to alkalinity (pH above 7) and carbonate hardness.

Visit legacy water standards established by the Specialty Coffee Association suggest that calcium hardness should ideally be between 50 and 175 ppm CaCO3. However, specific requirements may vary according to the type of coffee used. The same standards also indicate that the ideal pH of the water should be between 6 and 8.

It's important to note that lower levels of calcium concentration, particularly below the 50 ppm threshold, may result in a slight reduction in flavor intensity. On the other hand, if the concentration exceeds the upper limit of the range, the buffering capacity of the water becomes too high, which can neutralize the coffee's natural acidity and disrupt the balance of flavors and aromas in the cup.

Water mineralization

Visit mineralization refers to the presence of calcium and magnesium in water. Higher concentrations of these minerals can improve the flavor of coffee, but it's crucial to find the right balance. For example, magnesium often contributes to greater perceived complexity in the cup, while calcium is associated with a brighter flavor profile.

Types of Water for Coffee Brewing

Tap water The quality of tap water varies from region to region. If it tastes good and meets the criteria mentioned, it may be suitable for brewing coffee. If not, another choice may give better results.
Filtered water Water filtering: Using a water filter can remove impurities and provide more consistent water quality, which is popular with coffee lovers.
Bottled Spring Water : It often has a balanced mineral content and a neutral pH, but it's best to check the mineral composition on the label.
Distilled water or Osmosis water Although they are devoid of most minerals, they may lack the complexity necessary for optimal flavor extraction.

Third Wavec Water torréfacteur de Montréal 94 celcius

The impact of bags Third Wave Water customized for 94 Celcius

At 94 CelciusWe know that water quality is essential to enhance your coffee experience. That's why we've designed our bags of Third Wave Water specially calibrated to optimize the quality of the water used in the infusion. These sachets contain a precise blend of minerals, including magnesium and calcium, to ensure balanced flavour extraction.

With these sachets, you can transform distilled or reverse osmosis water into perfect coffee water. The advantage of this solution is that it simplifies water management, providing a consistent, balanced mineral profile that enhances the complex notes of coffee, while preserving the distinctive characteristics of each roast. Whether you prefer a fruity, floral coffee or a full-bodied, chocolaty cup, our Third Wave Water help you achieve barista-quality coffee, at home, with every brew.

All the members of our prestigious Club Expéwho receive the very best specialty coffee beans every month, also benefit from a sachet of Third Wave Water customized for 94 Celcius. This allows them to taste exactly the same coffee as we do, in the ideal conditions as we prepare it in our workshop.

Conclusion

In short, the water you use to brew your coffee is just as important as the beans themselves. Badly balanced water can ruin an infusion, even with the best beans. So it's vital to understand how water composition affects coffee flavours, and to seek ways of optimizing this often overlooked factor. Thanks to solutions such as Third Wave Water customized for 94 CelciusYou can easily improve the quality of your water and bring out the full aromatic potential of your coffee.

Take the time to experiment with water and discover how a simple adjustment can transform your cup of coffee into an incomparable taste experience.

Tags: Café de spécialité Coffee Geek extraction Troisième Vague

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