Ideal coffee water is fresh and pure in taste and has no discernible odors. It should be mineral-rich, yet have a balanced mineral content. A total hardness of 7–12° EH, a carbonate hardness of 3–4° EH and a pH value of 6.5–7.5 are ideal (Source: ). Only then can coffee develop its full aroma.
Source: Deutscher Kaffeeverband
Read more about the meaning of EH or Eh, as chemical literature calls it, here.
What does this mean for anyone on a small island making coffee?
- Don’t use tap water!
- Don’t use water that has been desalinated!
- Don’t use Reverse Osmosis (RO) water!
- Don’t use just any mineral water but pay attention to pH and “dissolved minerals” per liter
If you do get RO water, get some tablets from Third Wave Water and you are fine!
I’m about ready to try out different recipes for making filter coffee and sampling various coffees. But I could use your help with this! I simply can’t drink all the coffee myself.
On Friday 24th, Sunday 26th and Monday 27th of November from 10 AM – 1 PM, I will host small coffee tastings at my home. Only 4 seats are available each day, so make sure you sign up if you’re interested!
You will taste coffee made by a coffee maker (OXO on), the espresso-style Aeropress and the ultimate filter brewing method Hario V60.
Go to the No Pressure Coffee Facebook page, like it (if you haven’t already) and sign up for one of the sessions using the Events section.
There is no cost for this. I will supply the coffee, tea, water and juice that day and will also bake one or two cakes so you can keep your blood sugar levels at a reasonable level.
I have WiFi at home, so you can work from my home instead of yours that day and enjoy the company of other coffee lovers, good conversations on coffee making and what goes into a great cup of coffee! You’ll learn something about coffee, I’m sure of that.
Hope to see you!
While away on Guadeloupe, I’m taking time out to source a local supermarket for their coffee. Guadeloupe used to make lots of coffee for the European Continent but stopped due to competition. After WWII, production has slowly but surely increased again and farmers are more focused on producing higher quality Arabica and Robusta beans. But there’s also a local Bourbon variety that is sometimes added to produce and fuller bodied, round and subtle blend. I’m particularly interested in that variety which is imported from the other French colony Bourbon, off the coast of Madagascar.