This morning our trainer Simone Celli guided us in a test in our Academy using an amazing coffee from Panama, a small Microlot of Finca la Esmeralda, Palmyra Estate roasted by Caffelab. 

For our test we extracted this coffee using a V60 dripper, the one we use during all our Brewing Course, and 4 different waters to see how waters quality impact the taste and the flavours of Coffee: two bottle water Levissima (80 ppm) and Vera (20 ppm), tap water and tap water filtered by a BWT magnesium filter.

We used 15gr of grounded Coffee for 250gr of water and the extraction time was between 2′ and 2’30”.

The best cup was the one prepared with Levissima, more balanced and sweet with a really round body. Coffee prepared with Vera was empty and dry with a short aftertaste. Bwt filtered gave us a cup with a good sweetness and the tap water, probably because of the clorine content was the most bitter.