In Part II, I’d like to focus on the sensory data collected specifically at the Crown, and what kinds of conclusions we can make about water formulas and coffee flavor. SCA posits an upper range of 75 ppm (alkalinity as CaCO3) when using harder water levels, while Water for Coffee suggests that around 80 ppm bicarbonate HCO3– (about 130 ppm alkalinity as CaCO3) could be appropriate with harder waters. I spoke recently with Taylor Minor, CEO of Third Wave Water, because I noticed that the “Classic” water profile contains no bicarbonate alkalinity at all. In our testing, high alkalinity water resulted in very flat, chalky, coffee with muted acidity and muddled flavors. Calcium water produced more acidic and across the panel high ratings, second by just a hair to the distilled water in total point score.

Source: Ethiopian News August 29, 2018 18:00 UTC