In the United States each year, some 2 billion pounds of coffee is brewed using approximately 6 billion gallons of water. Because brewed coffee is comprised mainly of water (98.5% for brewed coffee and 95% for espresso), it has a direct influence on the quality of brewed coffee. It is therefore important to consider fully […]
Category: Water Quality
Standards for Drinking Water
Nearly all of the water (99%) that comes out of municipal taps is used for general purposes, such as watering lawns, washing clothes, disposing of waste, fighting fires and so on. Less than 1% is used for consumption in food and beverages. The Safe Drinking Water Act requires the public water systems to comply with […]
The Chemistry of Water
Types of Chemical Bonding Molecules are made of atomic building blocks, and these atoms are bonded into compounds by two main methods, covalent and ionic. In covalent bonding, the atoms share an electron, while in ionic bonding, the compounds stay together in solid form due to their atomic constituents having an electrical charge. An example […]
Total Dissolved Solids
The amount and nature of solids already dissolved in water are referred to as Total Dissolved Solids. The source of the water supply chiefly determines the type and concentration of TDS. Ground water retained in aquifers or dispersed throughout soil may have a high concentration of minerals, depending upon the composition of the aquifer, soil, […]
The Carbonate System
In natural waters, the carbonate system refers to many factors pertaining to acids and bases, including buffers, total alkalinity, pH and certain metals (especially calcium and magnesium). All of these are interrelated when it comes to water quality. We call this the carbonate system because these acids, bases and other ions originate from carbon dioxide […]
Chlorine and Chloramines
The primary purpose of municipal water systems is to prevent waterborne illness. Most substances that control the safety of the water supply, however, destroy coffee’s flavor and aroma. Chlorine and chloramines (a compound formed by chlorine and ammonia) are oxidizing aromatics and oils. Because chlorination is standard in all municipal water supplies, removing these substances […]
The Flavor of Brewed Coffee
Coffee’s flavor potential is constantly changing, whether in green, roasted or liquid form. As a result, coffee must be considered a moving target. One’s impression of coffee at one point will not match one’s impression at another. it’s this fickleness that makes coffee one of the most challenging beverages to measure with accuracy or precision. […]
Water & Olfaction
Aromatics are perceived by the olfactory lobe at the top of the nasal passage. Two passageways lead to the olfactory lobe: the nostrils of the nose, referred to as the orthonasal channel; and a passage leading from the mouth and throat area, called the retronasal channel. The olfactory lobe itself has numerous cilia (small, hair-like […]
Water & Gustation
There are fewer compounds affecting gustatory perception than there are aromatic compounds. These sensations are perceived by our taste buds in very different ways. Further, these compounds also interact with the brain at different rates and in different patterns. Early in their training, professional cuppers gain knowledge that some parts of the mouth, palate and […]
Water & Mouthfeel
Defined as the perception of heaviness and viscosity in the mouth, body is affected by the amount of solids found in the coffee liquor, other emulsified constituents like oils, and certain chemical effects in the mouth. Cuppers often evaluate body by moving the tongue against the palate, applying pressure to the liquid against the surfaces […]