Remineralizing Water For Coffee | Pre-Brew VS Post-Brew

For as long as mineral supplements for coffee have been around, people have been adding mineral ions to their clean brewing water. This practice stems from research suggesting that specific ions have the capacity to engage with distinct flavor compounds during coffee extraction. Yet, what about the notion of introducing mineral ions post-brew? Does it yield disparities in taste and extraction? Join us in this video as we delve into the comparison between Pre-brew and Post-brew methods of remineralization.
A huge 'thank you' to Nick Chapman of Lotus Coffee Water for his insights on this topic! Check out Lotus Coffee Water here:
prima-coffee.com/equipment/lo...
Influence Of Divalent Cations On Extraction Of Organic Acids In Coffee by Tove Bratthäll
chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/www.diva-portal.org/smash/get...
The Role of Dissolved Cations in Coffee Extraction by Christopher Hendon, Leslie and Maxwell Colonna-Dashwood
pubs.acs.org/doi/10.1021/jf50...
0:00 Introduction
0:58 Remineralizing Basics
1:21 The Role Of Dissolved Cations In Coffee Extraction
2:21 Our Experiment
8:25 What Does This Mean For You At Home?

[@infektdubstep]

super interesting! I realized how important water is when I brought my coffee setup to different countries and tasted the same coffee with very different water. sometimes it was incredible, and other times it tasted really bad even though they were the same beans from the same batch. wild!

[@csongorkiss6898]

Such a great view on the topic! Very conscise presentation. Thank you for your report and keep up te great work!

[@primacoffeeequipment]

Thanks for watching! Cheers ☕

[@mattc41]

Can you say more about how you're mapping from recipes (say on the Lotus website) to the post-brew method? For example say the Light and Bright with 300ml would be 2 drops calcium and 2 drops Potassium. Would you add those same drops to the finished brew or are you making more adjustments than that? I really like the idea of simplifying the workflow with drops added directly to a finished cup, so thank you for sharing this!

[@primacoffeeequipment]

You can't use the same number of drops for a pre-brew vs post-brew experiment, otherwise the mineral concentrations will be very different. For the experiment we scaled up (doubled) our pre-brew recipe by 2x and measured the amount of water we needed from it. This is because the difference in the volume of water between pre and post brew is slightly different, but not different enough to necessitate a different number of drops (per the recipe calculator).