If your coffee is not up to par, the fault may not be the beans, but the quality of your filtered water. Ian Boughton looks at the science behind taste.
A basic principle of beverages is that poor water gives you poor drinks. And while we are lucky in having drinkable water on tap, Britain’s water is a hazard to coffee brewing machines.
There are two aspects to this – one is that we now have several very skilful companies doing extremely good work in ensuring the quality of the trade’s brew water. The other is the continuing rise of in-house bottled water in the hospitality trade.
You need to create an account to read this article. It’s free and only requires a few basic details.
Read more:: Chemical attraction the science behind the…