GREAT COFFEE DESERVES GREAT WATER
The flavour of your water has a direct impact on the flavour of your coffee. The flavour of water is determined by the minerals and other matter present. The content of your tap water largely depends on where you live and how the water was treated. If you live near an ocean your water may have a slight sulfur smell due to the presence of sulfur producing microbes. Water taken from lakes can taste earthy from leftover plant matter and so on. The key takeaway is that any off flavours in your water before you brew your coffee are still going to be there when you're finished making it. Starting with distilled or reverse osmosis water is the best way to ensure you are starting with a clean slate when brewing coffee.
Calcium is the preferred source of hardness for light roasts and great at accentuating the fruit notes in coffee while maintaining a high degree of clarity. Calcium is an ingredient in Lotus Water recipes as well as many roaster water recommendations.
- Calcium Chloride Concentrate 59ml (2oz)
- Includes Dropper
- Ingredients - Distilled Water and Calcium Chloride
- 1 drop of concentrate in 450ml (15.2oz) of water adds 10ppm as CaCO3 of calcium hardness
- Can mineralize up to 25 gallons (95 liters) of water (assuming SCA target hardness of 70 ppm) with calcium hardness
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