It is now well understood that the chemical characteristics of brewing water do have an effect on the final coffee cupping experience.
The team of researchers under the direction of Prof. Chahan Yeretzian applied a standardised process to investigate what influence the ratio of alkaline-earth ions calcium (Ca2+) and magnesium (Mg2+) in water has on the sensory properties of coffee.
A statistically reliable flavour analysis (cupping panel) revealed a surprisingly clear picture: By shifting the mineral ratio in the water towards more magnesium (Mg2+), two important taste parameters change in the flavour parameters of the coffee extract: bitterness and astringency are decreased significantly.
Brews made from water with a high calcium content taste bitter and astringent.
Coffee brewed from water with a high magnesium content convinced the testers.
Less calcium, more magnesium in the water: the brew becomes less bitter and astringent
|Marco Wellinger, Charting Water for Better Coffee. Café Europa, Winter 2016, 22–26 (Reprint)||PDF, 402 Kb||Downloads|
Advantages of BWT Magnesium Technology
In BWT bestmax PREMIUM filter cartridges, the raw water is not only decalcified and freed from all undesirable particles in a 5-stage process, it is also mineralised with magnesium.
Magnesium is a valuable flavour carrier and ensures optimal extraction in coffee and coffee specialities – an important prerequisite for the best taste and sensory characteristics of the end products coffee and tea in gastronomy and vending.