Your online store for coffees roasted in Switzerland, inspired by the preparation methods of baristas.
When we talk about preparing coffee, attention is often focused on the choice of beans, the type of grind or the extraction method. Yet one essential component plays an equally important role in creating the perfect cup of coffee, especially when it comes to lungo: water. Constituting more than 98% of our beverage, the quality of the water used can radically transform the taste profile of a coffee. By affecting the harmony of flavors, acidity, and even texture.
Water is not simply made up of H2O as we are taught at school; it contains a variety of dissolved minerals, such as calcium, magnesium and sodium. Calcium and magnesium are particularly important. Indeed, they play a key role in the extraction of aromatic compounds from coffee. They act as catalysts, facilitating the dissolution of flavors present in ground coffee. Water that is too demineralized can lead to under-extracted coffee, lacking body and complexity. While water that is too rich in minerals can lead to over-extraction, resulting in bitter and astringent coffee.
Another point will influence the taste of the coffee: the pH of the water. Slightly acidic water (a pH lower than 7) tends to extract aromatic compounds more effectively. Which produces a richer, more balanced coffee. Conversely, alkaline water (a pH greater than 7) can make coffee flat and less vibrant. Because it extracts these compounds less efficiently.
Choosing the right water to prepare your lungo is an essential step to guarantee the best tasting experience possible. Two main options are possible: filtering the water or using mineral water. Both have advantages and disadvantages.
Water filters can reduce chlorine, impurities and excess minerals. Without completely eliminating the minerals essential for good extraction. Reverse osmosis is an option for those looking to purify their water. But it is important to remineralize this water to avoid under-extracted coffee. Specific remineralization solutions for coffee are available on the market. This allows you to adjust the composition of the water to your taste.
Natural mineral water can be an excellent alternative for preparing lungo. Provided you choose a brand with a balanced mineral composition. Look for water with moderate calcium and magnesium content, and a neutral or slightly acidic pH. It is advisable to vary the brands until you find the one that best suits your taste preferences and the type of coffee used.
In order to prepare a lungo that meets all your expectations, it is essential to master the art of filtering and treating your water. This part explores different techniques and solutions available to optimize the quality of water used in coffee preparation.
Activated carbon filters are among the most accessible and widespread solutions for improving the quality of tap water. By removing chlorine, unpleasant odors and some impurities, these filters can make water more suitable for brewing coffee. However, they do not significantly modify the hardness of the water. Which can be an advantage if the water in your area already contains an adequate mineral balance.
For those looking for a more complete solution, advanced filtration systems, such as reverse osmosis with remineralization stages, offer precise control over the composition of the water. Although more expensive, these systems allow the water to be customized to be perfectly suited to brewing coffee. While adjusting the concentration of essential minerals for optimal extraction.
Water softeners are an option for those who live in areas with very hard water. By reducing calcium and magnesium, these systems can prevent over-extraction and limescale build-up in your coffee machine. It is important to note that water softening should be used judiciously, as water that is too soft can also negatively affect the taste of the coffee.
This journey through the selection and treatment of water demonstrates that, far from being a simple detail, water is a central element that deserves our full attention. EBy experimenting with different types of water and adjusting their filtration methods, coffee lovers can refine their techniques to create the perfect lungo, tailored to their personal tastes.
We hope this article has inspired you to further explore the role of water in your coffee-making ritual and to experiment to find the balance that will transform your lungo experience. Café 9|38 invites you to discover its Lungo Bio, a 100% Arabica organic coffee from Honduras, Peru and Tanzania which will delight your taste buds. Especially now that you are careful about the water used.
Your online store for coffees roasted in Switzerland, inspired by the preparation methods of baristas.
With more than 50 years of experience in the coffee sector in Switzerland, Café 9|38 has accumulated valuable know-how that we are delighted to share with you to enrich your knowledge of coffee.
