Title: Water for extraction : composition, recommendations, and treatment
Authors : Wellinger, Marco
Smrke, Samo
Yeretzian, Chahan
Published in : The Craft and Science of Coffee
Pages : 381
Pages to: 398
Publisher / Ed. Institution : Elsevier
Publisher / Ed. Institution: London
Issue Date: 4-Jan-2017
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Publication)
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.
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Chemistry and Biotechnology (ICBT)
Publication type: Book Part
DOI : 10.1016/B978-0-12-803520-7.00016-5
ISBN: 9780128035207
URI: https://digitalcollection.zhaw.ch/handle/11475/5470
Appears in Collections:Publikationen Life Sciences und Facility Management

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