SALT will drastically improve your coffee.
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- Опубликовано: 1 апр 2024
- You spend hours researching what coffee is best, but then proceed to use TAP WATER when you brew?
Since 90-98% of our brewed coffee is water, we have to use amazing water to make sure we get an amazing result.
This video will show you how minerals affect the taste of coffee, and includes a recipe so you can make better water for your coffee again and again.
RECIPE:
Magnesium Solution - fruit flavour, vibrancy.
For drops: 1g Epson Salts in 14g distilled water
Bicarbonate Solution - acidity buffer
For drops: 1g bicarbonate in 20g distilled water
Sodium Chloride solution - body and sweetness
For drops: 1g salt in 13g distilled water 
Развлечения
This is fascinating 😮
For me the magnesium is king!
I tried it I added lime and sugar to it, and it taste good this water, of course.
This is eye opening
Basically an extremely more affordable version of LOTUS water. Great work guys!
Thank you!
lol lotus…
I'm curious to know if it works on tea too? Or is tea more sensible to the water's pH and so it would bring terrible results?
Do you have a recommended recipe to make up 1L quantities of water to use in the tank of an espresso machine? Would be easier than adding drops each time. Thanks!
Here’s a starting recipe using the solutions made from these droppers
2.7g magnesium solution
0.1g bicarbonate
0.2g salt
997g distilled or pure water.
This will give you a total ppm of 90. And will work with most third wave roasting.
The equivalent is
81ppm mg
6ppm nacl
3ppm bicarbonate
Knowing that each gram of the solution in 1L will be 30ppm you can control what you like.
But good ranges would be
60-100 mg
5-10 salt
3-20 bicarbonate. (I typically don’t go above 10 but really light roasts may be a touch sour in espresso).
Nice, but I was thinking you would make custom brew water. You might solve what is in the tap water brew, but I think it would be best to just faff with the brew water directly, so when you are filling the tank, instead of faffing with little droplets each shot.
There are heaps of resources around this. But based on these drops you can make great brewing water
2.7g magnesium drops
0.2g salt
0.1g bicarbonate.
997 pure water.
The majority of the influence from the minerals is in flavor perception, so you would get the same results from adding to brew water as you would to the final beverage. Doing it this way offers more control and finite changes for each cup.
@@jamiethomson8456 nice, where did you find it?
@@djispro4272the recipes make solutions that are 30,000ppm.
So adding 1g in another 1L of distilled water means that each 1 gram of solution = 30ppm. So you can work it out from there.
Try what you like but there are some recipes from places
Eg Scott Rao water (from an old barista hustle Article)
Had 50ppm buffer
75ppm mg
So using these drops you would
1.7g bicarbonate
2.5g epson
995.8g distilled water
I don't see the recipe in the description...
You're right, i missed that. I've added in the recipes now!
April Fools?!
Not at all. Water makes the biggest difference in the flavour of your coffee. Way more than above any expensive fancy equipment
Definitely not April fools lol.
Too much chemistry.
I challenge these coffee snobs to make good coffee without any measuring equipment. No scales, no measuring scoops, no thermometers, no timers. And a single setting coffee grinder.
That makes no sense at all.
That is like saying I challenge the world’s best baker to bake a cake without tools.
Also it does show a lack of respect for the people who do this as a profession.
The tools actually level the field between pro and home user because the language can be applied.
But if you give basic equipment to 2 people and no help the pro would win everytime.
Also. There isn’t enough chemistry in coffee. I want more chemistry!!