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Something in the water!

  • 06-04-2017 09:14AM
    #1
    evolving_doors
    Closed Accounts Posts: 11,810 ✭✭✭✭


    Just thinking about the hardness of the water.

    Anytime I'm back home I get great flavour from the coffee and the same coffee up here just isn't as good. Down there it's fairly hard water whereas up here it's fairly soft.

    Could there be something to it... has anyone noticed the same?


Comments

  • #2
    Peregrinus
    Registered Users, Registered Users 2, Paid Member Posts: 28,401 ✭✭✭✭Peregrinus


    And where might "down there" and "up here" be?


  • #3
    evolving_doors
    Closed Accounts Posts: 11,810 ✭✭✭✭evolving_doors


    Peregrinus wrote: »
    And where might "down there" and "up here" be?

    Ha I'd rather not say :pac: .
    Let's jus5 say hard water area versus soft water area.


  • #4
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    Absolutely the water chemistry makes a difference to the final brew.

    I'm a pretty serious brewer of homebrew beer (medals at competitions).

    I always use Tesco Ashbeck for brewing beer, and build up the water profile from that (Ashbeck is the commercial bottled water closest to Reverse Osmosis water, that has nothing but H2O).

    I add things like Gypsum, Epsom Salts, Calcium Chloride and Baking Soda to my beer brewing water, in different ratios depending on the style of beer I'm brewing.

    IPAs for example require the water to have higher Sulfides than Chlorides, to enhance the hop flavour/bitterness. Stout would be the opposite, Chlorides enhance the malty flavour..

    I'm only recently interested in coffee, so I've not looked into the water chemistry for making coffee yet, but I'm confident that it will have a noticeable difference.


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