Water en bepaalde mineralen....
Geplaatst: za 19 jul 2025, 21:22
Een simpele uiteenzetting van wat de smaak beïnvloed van koffie uitgaande van het water. Kwam dit per toeval tegen! Leuke info.
For optimal coffee brewing, the recommended bicarbonate (HCO3-) level is generally around 40 ppm (parts per million) as CaCO3 (calcium carbonate). This level helps balance acidity and bitterness, preventing a flat or dull taste while also avoiding excessive sourness.
Here's a more detailed explanation:
Alkalinity and Coffee Acidity:
Bicarbonate, also known as alkalinity, plays a crucial role in how coffee tastes. It acts as a buffer, meaning it can reduce the acidity of the brewed coffee.
Too much alkalinity:
If the water has too much bicarbonate, it can mute the acidity, leading to a flat, dull, or even bitter taste.
Too little alkalinity:
Conversely, if the water has too little bicarbonate, the coffee can taste overly acidic or sour.
Recommended Range:
A good starting point for bicarbonate levels in coffee brewing water is around 40 ppm as CaCO3, although a range of 40-75 ppm is often suggested.
Other Factors:
While bicarbonate is important, other factors like total dissolved solids (TDS), calcium, and magnesium also influence the taste of coffee.
In essence, finding the right balance of bicarbonate (and other minerals) in your brewing water is key to extracting the best flavor from your coffee beans.
For optimal coffee brewing, the recommended bicarbonate (HCO3-) level is generally around 40 ppm (parts per million) as CaCO3 (calcium carbonate). This level helps balance acidity and bitterness, preventing a flat or dull taste while also avoiding excessive sourness.
Here's a more detailed explanation:
Alkalinity and Coffee Acidity:
Bicarbonate, also known as alkalinity, plays a crucial role in how coffee tastes. It acts as a buffer, meaning it can reduce the acidity of the brewed coffee.
Too much alkalinity:
If the water has too much bicarbonate, it can mute the acidity, leading to a flat, dull, or even bitter taste.
Too little alkalinity:
Conversely, if the water has too little bicarbonate, the coffee can taste overly acidic or sour.
Recommended Range:
A good starting point for bicarbonate levels in coffee brewing water is around 40 ppm as CaCO3, although a range of 40-75 ppm is often suggested.
Other Factors:
While bicarbonate is important, other factors like total dissolved solids (TDS), calcium, and magnesium also influence the taste of coffee.
In essence, finding the right balance of bicarbonate (and other minerals) in your brewing water is key to extracting the best flavor from your coffee beans.