{"id":1509,"date":"2017-10-07T18:34:35","date_gmt":"2017-10-07T16:34:35","guid":{"rendered":"https:\/\/espressoacademy.it\/?p=1509"},"modified":"2023-10-06T12:23:15","modified_gmt":"2023-10-06T10:23:15","slug":"water-for-coffee-one-coffee-with-four-different-waters","status":"publish","type":"post","link":"https:\/\/espressoacademy.it\/en\/news\/water-for-coffee-one-coffee-with-four-different-waters\/","title":{"rendered":"Water for Coffee, One Coffee with Four different Waters"},"content":{"rendered":"

This morning our trainer Simone Celli guided us in a test in our Academy\u00a0<\/strong>using an amazing coffee from Panama, a small Microlot of Finca la Esmeralda, Palmyra Estate roasted by Caffelab.\u00a0<\/strong><\/a><\/p>\n

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

We used 15gr of grounded Coffee for 250gr of water<\/strong> and the extraction time was between 2′ and 2’30”.<\/p>\n

The best cup was the one prepared with Levissima,<\/strong> 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<\/strong> and the tap water,<\/strong> probably because of the clorine content was the most bitter.<\/strong><\/p>\n\n\t\t\t