Water
Not all waters are equal. The profusion of bottled and distilled
waters available to consumers has allowed experimentation with
this option. Self evidently, if you have a water preference then that
preference is likely to transfer to the quality of the coffee t
aste that results from that water choice.
waters available to consumers has allowed experimentation with
this option. Self evidently, if you have a water preference then that
preference is likely to transfer to the quality of the coffee t
aste that results from that water choice.
.
Consider also “hot versus cold”. Traditionally, for comfort and speed,
we default to freshly boiled water over new ground beans to give a fast
and aromatic cup. But also consider cold water pressed coffee which requires
more time but can result in a significantly more sophisticated flavour.
we default to freshly boiled water over new ground beans to give a fast
and aromatic cup. But also consider cold water pressed coffee which requires
more time but can result in a significantly more sophisticated flavour.
.
A favourite shortcut in our tastings is to make hot coffee early in the day and
let it cool over time. Room temperature coffee can also release surprising flavours.
let it cool over time. Room temperature coffee can also release surprising flavours.
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