OK, coffee is not a fermentable, but still, we brew it, don’t we? So maybe some people here can help me. I want to create a water profile that is ideal for coffee. The SCAA gives the following “ideal” characteristics:
It’s a water profile like any other, so I can’t imagine why Bru’n water or any other water calculator shouldn’t be able to help. Just plug in the water you have and desired result and it will tell you how to get there.
Sure, but I’m also sure they try to get the water to make their burnt coffee taste as good as possible. Might be a good starting point to know exactly what they do.
Not gonna lie, there have been a few times when I have been road tripping that I have been very pleased to find a star bucks near by.
+2. I actually buy a few of their varieties of whole beans, just hate paying $5+ for a large cup of cream and sugar. Maybe not the best coffee anywhere, but pretty good - definitely better than gas station or McD’s.
I did a quick google search and many were saying that RO is good as the beans add many minerals on their own. Maybe a bit of calcium and sodium would improve the brew. Maybe add a bit of CaCl and touch of table salt?
Yes, but how much is a “bit”? And how about 40 mg/L alkalinity? Add a “bit” of baking soda?
TBH, I AM a coffee nut, roast my own beans, despise *$$, etc., but this is really a science project for my son (who is in fourth grade): he wants to do a triangle test with coffees made with regular mineral (or maybe RO) water, water with minerals off the charts, and “ideal” mineral water. Like father like son. 8)
For the targets, to need 26ppm Ca and 45 ppm bicarbonate. Left to you is what minerals do Ca, gypsum or CaCl2, baking soda, and how many grams of each per gallon, or liter in your case.
The first tab in Brunwater calculates hardness and.alkalinity. The 3rd tab will.give the ppm for minerals in g/L.
Experiment. Using cupping techniques. When cupping, water is added directly to the grinds and the result is sampled with a spoon. It will allow you to try multiple waters with minimal hassle.
I suspect that the minerals affect flavor but not the brewing process. If that is true then you could make solutions of individual water additives and add them to finished coffee to see how it changes the flavor. Then decide what you like.
Took me a moment to understand *$$ - pretty funny.
I know it’s not the issue but I’m sure they had a lot of smart people figuring out what makes the best coffee for their water. Sorry you were offended by my suggestion…
No offense taken whatsoever. Since I’m addicted to coffee I need to use their facilities from time to time. So I always bring my coffee enema toolkit: all of the caffeine, none of the taste!
)