Archive for October 23rd, 2009
Most coffee enthusiasts have had to deal with the inconvenience of calcium or limescale buildup in their espresso machines at one time or another. This is a problem that’s annoying yet necessary. Paradoxically, the best-tasting espresso is derived from water with at least some alkalinity and hardness. Those are the two factors that contribute to mineral buildup. That’s not to say that you should make coffee with bottled mineral water, but you shouldn’t use acidic “arctic” water either.
If your home has slightly hard water, it’s not cause for concern – at least from the standpoint of brewing coffee. By using an espresso decalcifier once every so often, you can eliminate mineral buildup without sacrificing full-bodied taste. When coffee is made with low-pH water, the flavor is overly crisp and harsh. In other words, it tastes noticeably acidic.
Alkalinity describes the coffee’s resistance to becoming acidic. Water with high alkalinity will neutralize the acids in coffee. It’s important to distinguish between coffee with alkalinity – which is desirable – and alkaline coffee. Alkaline water has a pH value between 7 and 14; it will taste chalky and dull. When you’re brewing a pot of coffee or a shot of espresso, you’ll want to use water that is neither too acidic nor alkaline.