Manage episode 345281533 series 3409081
But what is the right water for the best coffee?
In this episode I will give you the answer, but I will first take you back billions of years to tell you the story of a single mineral and how it's responsible for making our coffees taste lame. Because here’s the thing: water science is chemistry, and chemistry is very complicated and easily forgettable. But with a great story, I’m hoping you’ll remember!
In the second half, I show you why Christopher Hendon’s book Water for Coffee made a big splash in the coffee community, but also why some academic chemists are critical of the book, and how this all manifested in the creation of the Specialty Coffee Association’s Water Quality Handbook.
And, to cap it all off, I offer you some environmentally conscious ways to get hold of good water for coffee, so your coffee brews can finally explode in flavour.
Please spread the word about The Science of Coffee!
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Discover this episode’s sponsor BWT’s water filtration products. I use their Penguin cartridges (http://bit.ly/3Xiuq2a) and cafes can use their BestAqua ROC (https://bit.ly/3EPLIx9)
Read Marcia Bjornerud’s amazing book, Reading The Rocks: https://bit.ly/3EQIYj4
Want more to listen to more documentary podcasts about coffee? Check out Filter Stories - https://bit.ly/3zb5vnO
Want to go deeper into water chemistry?
SCA’s Water Quality Handbook: https://bit.ly/3TyWM5X
BWT White Paper on the effects of magnesium (German): https://bit.ly/3TqOFbq
How to add magnesium to your soft water out of the tap (scroll to bottom): https://bit.ly/3s5WYOm
Christopher Hendon’s Water for Coffee: https://amzn.to/3Tbo3LS
Certificate of Advanced Studies at Zurich’s Coffee Excellence Center online course: http://bit.ly/3xlIOel
Read ‘The Craft and Science of Coffee’: https://bit.ly/3zb7bN8
Barista Hustle's Water course - https://bit.ly/3z8zSKA
James Hoffman's water video - https://bit.ly/3Duxn8f
Connect with my very knowledgeable guests:
Samo Smrke - LinkedIn (https://bit.ly/3EKrjtg) and Instagram (https://bit.ly/3IdrfRz)
Chahan Yeretzian - Linkedin (https://bit.ly/3S4emO1)
Frank Neuhausen - LinkedIn (https://bit.ly/3gg4Fie)
Marcia Bjornerud - Academic profile (https://bit.ly/3eCYuEi)
Christopher Hendon - LinkedIn (https://bit.ly/3EXULMe) and Instagram (https://bit.ly/3eAUuo3)
The Science of Coffee is made possible by these leading coffee organisations:
BWT Water and More - https://bit.ly/3EEpuxN
Marco Beverage Systems - https://bit.ly/3T2YDzY
Trabocca - https://bit.ly/3Tjn8bV
Eversys - https://bit.ly/3CBkp6X
Oatly - https://bit.ly/3exvlKS
Fiorenzato - https://bit.ly/3T3nmUQ