How does water chemistry affect the taste of coffee...and what can we do about it?

Dr Adam Carr from our Coffee Science & Education Centre teamed up with the University of New South Wales (UNSW) UNESCO Centre for Membrane Science and Technology to find out exactly how water quality affects the flavour of espresso. With Adam's background in water and analytical chemistry, and UNSW’s expertise in treating and engineering water quality, we now understand what needs to be controlled, and what doesn’t, in order to extract key flavours in espresso coffee.

Full article, charts & references here: https://www.sevenmiles.com.au/editori...

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