How do Water Softeners help brewing machinery?
Roasted coffee beans contain compounds such as lactic acid, citric acid, and eugenol. These compounds occur in different amounts, depending on the beans, and give coffee many complex and different flavours. But water is just as complex and diverse. Water sources containing various ions such as magnesium and calcium can have a significant effect on the taste of coffee.
Some minerals in hard water are "sticky". In other words, when brewed, it adheres to coffee compounds. For example, the more eugenol that water retains, the more "earthy" the coffee will be. Magnesium is especially sticky. In short, this mineral-rich water tends to make coffee with a stronger flavour.
Hard water can contain high levels of bicarbonate and can cause bitterness. Soft water also contains the element of sodium, but hard water is not sticky. This means that even if you use the same coffee beans, using high magnesium hard water instead of soft water will give you a much stronger taste.
In an espresso machine, it is important to consider the hardness of the water and how this affects the functioning of the water. When using hard water as a water source for brewing coffee, the interior of the boiler will fill with lime scale (mineral deposits) over time until it is completely non-functional. On the other hand, too little minerals can make it difficult for the machineto operate normally and adversely affect brewing.
Some of the current water treatment options that are open to coffee lovers.
1. Soft water:
The first way to deal with the problem of water hardness and scale deposits are to use soft water. Making soft water from hard water is done through a process known as water softening. Instead of introducing sodium ions into water, fabric softeners use ion exchange technology to remove calcium and magnesium ions. Therefore, soft water contains a lot of sodium ions and bicarbonate ions. In cities with hard water, soft water is a good choice, as the coffee maker does not accumulate scale, especially if the water contains a lot of scale. However, soft water does help build up the scale, but when used alone, this type of water gives a flat-tasting, freshly brewed coffee.
Remineralisation is important in the softening or RO process.Remineralisation essentially restores some of the key minerals for a proper mix of water and coffee. There are several popular water treatment products in the market that add a stable balance of minerals specifically designed for coffee making. These treatments allow the visitor to remineralise the distilled water with a small amount of premixed solution that adds minerals and hardness. By introducing these elements, it is important to prevent water from damaging the coffee maker.
New trends in water in the modern coffee market include reverse osmosis (or RO). It sounds complicated, but it's actually very simple. And it can be another effective approach to sustaining the life of your espresso machine.
Reverse osmosis is a water purification technique that uses a semi-permeable membrane (a biological or synthetic layer that allows only specific molecules or ions to pass through). In reverse osmosis, water is pressurized as it flows through the small holes in this membrane. Impurities larger than water molecules are left as waste while clean water is filtered. As a result, large particles (e.g., magnesium, copper, sodium and even fluoride) are separated from the filtered water. However, if you use mineral-free water, the acidity will be too strong, the texture will be weak, and the brewing will be out of balance.
Install water softeners and reverse osmosis treatment systems for a strong and tasty coffee!
For more details, consult Netsol Water Solutions!