Jens, Nico and I asked ourselves this question. As true coffee experts, they both know how important water is for a good cup of coffee. After all, it consists of at least 90 percent water. So, without hesitation, we decided to explore the influence of water on the taste of coffee. We studied both the influence of water on espresso (in some countries it is customary to drink a glass of water before espresso to neutralize the palate and allow the full flavor of the coffee to be perceived) and on the preparation of filter coffee.
In the beginning, we tasted the waters individually to familiarize ourselves with their taste. When selecting the waters, I made sure that they were different in their mineralization. The following five waters we used for the paring:
Since water hardness plays an important role in brewing coffee, I have calculated and listed it above. Water hardness is important in two ways. First, coffee machines do not like hard, limy water. Second, water that is too hard can overpower the coffee's aromas. But be careful: if the water is too soft, it may not bring out the acidity and flavors, and the coffee may taste too acidic.
Water with espresso
After Nico adjusted the machine, we started with two espresso types: Nicaragua and Verde. While the Nicaragua is characterized by a chocolaty note and a very subtle acidity, the Verde has a stronger body with a more acidity. During the tasting, we each took a sip of water and then tasted the espresso. āļø Tip: If you want to do this at home, wait for the espresso to cool a bit. You will be able to taste the aromas better.
The result:
There was a clear difference in taste between the two beans. While the Nicaragua was best with the two high calcium waters, the Verde was best with the higher sodium water. Interestingly, the high sodium water was the least convincing with the Nicaragua. In both cases, we quickly agreed that an espresso characterized by a slight sweetness and a very subtle acidity would harmonize better with a sweet, calcium-rich water, while the sodium-rich mineral water would best bring out the acidity of a strong, acidic espresso. Preparing filter coffee with water
After these experiences, our curiosity was so great that we decided to make coffee with the waters. Since coffee machines are very sensitive to hard water, we decided to make filter coffee. We chose Kenyan coffee. A light coffee with berry acidity and caramel sweetness.
The result:
As soon as the filter was filled, there were clear differences between the waters. While the low-mineralized water was barely noticeable, the highly mineralized waters had formed foam. The flow rate was also significantly slower, and the color was darker and more intense. These differences were surpassed in the sensory tasting that followed. Among other things, we found that a highly mineralized water produced a milky consistency and that the minerals completely covered the flavors of the coffee. As a result, the coffee tasted very bland. Less mineral-rich waters, on the other hand, produced the typical mouthfeel and allowed the coffee to retain its aromas. As with the Nicaragua, the high calcium water was the best in terms of flavor. It enhanced both the caramel sweetness and the berry acidity of the coffee.
In summary, water definitely has an big impact on the taste of coffee, both the water served with espresso and the water used in the brewing process. Depending on the aromatic properties of the coffee bean, mineral water can be either supportive or counterproductive. It has also been shown that hard water does not always have a negative effect on the taste of coffee. In particular, coffees with a sweet note harmonize with these waters.
Many thanks to Jens & Nico for the great evening.
If you are interested in tasting water with coffee or would like to try Kaufmanns coffee, please get in contact.
Best regards
Timo Bausch
Certified Water Sommelier
Do you feel like having a coffee or do you want to do the tasting yourself? Then you can find the link to the Kaufmanns onlineshop here:
About Timo Bausch
My fascination with mineral waters began in 2016 during my training as a Water Sommelier. Since then, I have been exploring the characteristics and diversity of water. In addition to pairing water with food, wine, coffee and other beverages, I offer the creation of water menus for restaurants and hotels. Furthermore, it is also important to me to draw attention to the importance of drinking water.
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