What is in Your Water? Reviewing Water for Coffee Brewing | Coffee with April
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- Опубліковано 12 вер 2024
- This week, we're taking a deep dive into the world of water. We took a closer look at a selection of different water options for coffee brewing to find out just what each contains and how the composition can affect the flavour of brewed coffee.
If you would like to see the results of the testing, you can find the detailed information below:
Copenhagen Tap Water
pH: 7.8
TDS: 574
Chloride: 67
Total Hardness (dH): 25
Carbonate Hardness (CdH): 18
BWT Bestaqua ROC Coffee
pH: 6.8
TDS: 63
Chloride: 0
Total Hardness (dH): 1.2
Carbonate Hardness (CdH): 1.2
Peak Water
pH: 7.2
TDS: 448
Chloride: 45
Total Hardness (dH): 16
Carbonate Hardness (CdH): 10
Aquacode
pH: 7.4
TDS: 161
Chloride: 45
Total Hardness (dH): 6
Carbonate Hardness (CdH): 1
Third Wave Water
pH: 7.5
TDS: 189
Chloride: 0
Total Hardness (dH): 8
Carbonate Hardness (CdH): 1.2
Thank you to BWT for conducting the tests. If you would like to see more information on the current filter we are using at our showroom follow this link: www.bwt-wam.co...
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Produced by April Media - 2021
Thanks for this comparison video. I am currently using aquacode (diluted with 7.5l of distilled water to achieve 70ppm) and have previously used TWW and a BWT filter as well. I feel that when comparing brews made with water at a softer ppm (~70ppm), Aquacode seems to result in tasty brews for myself (i.e., better balance and mouthfeel) than TWW which tends to taste hollow, but where TWW shines is when it’s at higher ppm (~140ppm with 4.5l), where you get really a pleasant mouthfeel, while for aqua code, the saltiness becomes more distinct in the cup at that ppm. On the other hand, BWT is quite different from both the water mineral brands. I find that coffees brewed with it tend to have its acidity highlighted, resulting in very juicy cups. I often would have to extract more in order to balance the brew. This is at ~80ppm from the tap with BWT attached, i am from Singapore which tends to have much softer water than other parts of the world. Hope you could compare them at lower ppm and see how it turn out!
I found this to be very accurate and I found this to be true! TWW on my case is only good for cleaner tasting coffees espcially washed coffees, where the 70ppm aquacode could have a lack of acidity.
1.Third wave water gives me a tds of about 90 in 5l. Dh is about 4.
2. Aquacode most likley using Calciumchlorid as they Calcium source so thats were the chlorid comes from.
3. Very important is the Alkalinity in Water, a proportion of 1:2 seems to be ideal so if Total Hardness is 50ppm Alkalinty should be 25ppm.
I've been using TWW here for couple years before I saw your video. We have a Reverse Osmosis system in our home independent from any reasons related to brewing coffee. The city water is awful and super hard. The RO TDS ~ 20ppm. I use TWW 2 liter packs into lab grade glass bottle using 2000 ml of RO and the resulting TDS = 191ppm very consistently. I have tried other mineal packs in the past, don't recall which ones, but always came back to TWW, and I haven't tried any others for a few years. I also like the fact that TWW has the 2-liter size packs, easier storage on the self and less weight to lift. PS I also find that I'm getting my best pour overs using April v2 brewer.
For me, the difference of pH is actually pretty high. pH is defined by a log scale, so a relative small change in pH of 0.something is basically a strong change in H+ions.
Thanks for sharing the video. Cool, my friend.
Great video. Thank you for the content!
Thank you for watching.
Really interesting video! I've personally been enjoying Aquacode more than TWW at least with dilutions of 35-100PPM (normally around 80). I really did not enjoy TWW at their recommended ratio (150PPM). I don't think many of us have noticed any salt flavor locally and we do live near beaches so that is something I'm definitely going to revisit as well. I wouldn't say my preference in coffees are dark though with some favourite roasters being Nomad, Coffea Circulor, Coffee Collective, etc.
I would love to hear your thoughts on Perfect Coffee Water and Perfect Cup Water, another two coffee water mineral sachet companies as well as the Barista Hustle water recipe!
I really liked Perfect Coffee water, but it has Chlorides in it, which I didn't notice any saltiness but wasn't really looking for it. But the potential problem with chlorides is, if you have a stainless steel boiler espresso machine it might not be good for it (could cause pitting/ corrosion).
Sorry if I missed it, but have you had a chance to test the Lotus coffee water system? I have also been using third wave water for quite a while and was curious about your thoughts on Lotus water. Thanks for the great content!
We have featured it a few times and in general we recommend to always have a bit of their magnesium with you. It's a great addition to a very clean RO water.
How much alkalinity does your water for cupping/roasting have?
In this case the Calcium Hardness is most likley the alkanlinty . So 1.2 dh about 21ppm
Why is there a random monk on a laptop in the background 😂
You should try Perfect Coffee water, it has Chlorides in it, but I thought it makes light roasts taste really nice, it seems to tone down some acidity or bitterness and just gives you nice sweet juicy results, I never noticed it being salty but I might have to try it again (ran out, and back to Third Wave Water for now) should try again and see if I notice a saltiness, maybe that's what makes it good? :D
The problem with Chlorides which I'm concerned about, supposedly they're corrosive to stainless steel boilers (especially if it gets more concentrated and at higher pressure/temperatures like in a steam boiler). ECM, and Perfect Coffee water, and I think the shop I got it from all basically said not to worry, and that it's fine, but some say we should be worried, at least for long term use.
Third Wave Water I found you can half the dose and get twice the amount of use out of it that way (better value) but it seems to work better that way, at least for me. I thought it was over-extracting easy for espresso (using espresso profile TWW packets) at the full / recommended use amount.
I'm scratching my head on these numbers... TWW is 150ish ppm with the standard ratio - I don't understand how a 1 sachet to 5ltr ratio possibly give a higher ppm reading than this? Can someone shed any light?
I just tried TWW in 5ltr and my tds reading is 80ppm
I’ve been using aqua code and I’m a weirdo and have been diluting to only 2L of water. I prefer harder water, I find I’m able to extract more and better taste in sub 2 min brews.
My local cafe has a TDS of around 270-290
People using darker roasts or nobody is roasting as light as you! 😜
Hi Patrik , what testing equipment did you use to test such variables?