Water for extraction : composition, recommendations, and treatment

Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan

doi:10.1016/B978-0-12-803520-7.00016-5

Publication type:	Book part
Type of review:	Editorial review
Title:	Water for extraction : composition, recommendations, and treatment
Authors:	Wellinger, Marco Smrke, Samo Yeretzian, Chahan
DOI:	10.1016/B978-0-12-803520-7.00016-5
Published in:	The craft and science of coffee
Page(s):	381
Pages to:	398
Issue Date:	4-Jan-2017
Publisher / Ed. Institution:	Elsevier
Publisher / Ed. Institution:	Amsterdam
ISBN:	9780128035207
Language:	English
Subjects:	Water; Water treatment; Alkalinity; Hardness
Subject (DDC):	663: Beverage technology
Abstract:	Water is an essential ingredient for coffee extraction, typically making up more than 90% of the final beverage. This chapter introduces the basic characteristics of water and the most common dissolved contents. The concepts of water hardness and alkalinity are explained while discerning between technical and sensory aspects with regards to coffee extraction. The existing recommendations on the optimum water composition are discussed as well as the potential off-flavors that can arise from non-ideal composition. As a link between a given water composition and a targeted recommendation the most common water treatment methods are systematically characterized. The chapter concludes with practical examples on the impact of different water compositions in a cupping experiment and espresso extraction.
URI:	https://digitalcollection.zhaw.ch/handle/11475/5470
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Chemistry and Biotechnology (ICBT)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Wellinger, M., Smrke, S., & Yeretzian, C. (2017). Water for extraction : composition, recommendations, and treatment. In The craft and science of coffee (pp. 381–398). Elsevier. https://doi.org/10.1016/B978-0-12-803520-7.00016-5

Wellinger, M., Smrke, S. and Yeretzian, C. (2017) ‘Water for extraction : composition, recommendations, and treatment’, in The craft and science of coffee. Amsterdam: Elsevier, pp. 381–398. Available at: https://doi.org/10.1016/B978-0-12-803520-7.00016-5.

M. Wellinger, S. Smrke, and C. Yeretzian, “Water for extraction : composition, recommendations, and treatment,” in The craft and science of coffee, Amsterdam: Elsevier, 2017, pp. 381–398. doi: 10.1016/B978-0-12-803520-7.00016-5.

WELLINGER, Marco, Samo SMRKE und Chahan YERETZIAN, 2017. Water for extraction : composition, recommendations, and treatment. In: The craft and science of coffee. Amsterdam: Elsevier. S. 381–398. ISBN 9780128035207

Wellinger, Marco, Samo Smrke, and Chahan Yeretzian. 2017. “Water for Extraction : Composition, Recommendations, and Treatment.” In The Craft and Science of Coffee, 381–98. Amsterdam: Elsevier. https://doi.org/10.1016/B978-0-12-803520-7.00016-5.

Wellinger, Marco, et al. “Water for Extraction : Composition, Recommendations, and Treatment.” The Craft and Science of Coffee, Elsevier, 2017, pp. 381–98, https://doi.org/10.1016/B978-0-12-803520-7.00016-5.