Effect of Different Brands of Mineral Water on Coffee Extraction

Water plays a crucial role in the coffee brewing process, making up around 98% of the beverage. The mineral content and composition of water can significantly influence how coffee is extracted, affecting the flavor, aroma, and overall experience of the brew. Different brands of mineral water contain varying levels of minerals like calcium, magnesium, and bicarbonates, which can alter the coffee's acidity, bitterness, and body.

Key Factors Influencing Coffee Extraction:

1. Mineral Content (Total Dissolved Solids - TDS)

   • The concentration of minerals in water, measured as Total Dissolved Solids (TDS), impacts the rate of coffee extraction. A balanced TDS (around 75-250 mg/L) is optimal for extracting desirable flavors from coffee. Water that is too high or too low in minerals can lead to over-extraction or under-extraction.

2. Calcium and Magnesium

   • Calcium and magnesium are the key minerals that affect coffee's flavor profile. They bind to the coffee's compounds during extraction, enhancing body and sweetness. However, too much calcium can cause chalky or overly bitter notes, while magnesium often contributes to a balanced, smoother taste.

3. Bicarbonates

   • Bicarbonates act as buffers that affect the water’s pH. Higher levels of bicarbonates can make the water alkaline, which neutralizes acidity in coffee, leading to a flat or dull flavor. Conversely, water with low bicarbonate levels preserves the coffee's natural acidity, resulting in a bright and vibrant flavor.

How Different Brands of Mineral Water Affect Coffee:

1. Evian

   • TDS: ~300 mg/L (high mineral content)
   • Effect: Evian contains high levels of calcium and bicarbonates, which can result in a heavier body and reduced acidity. While it may enhance the sweetness of some coffee beans, it can dull the vibrant, acidic flavors and result in a slightly flat brew.
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2. Volvic

   • TDS: ~130 mg/L (low mineral content)
   • Effect: Volvic has a more neutral mineral composition, with lower levels of calcium and bicarbonates. It allows the coffee’s acidity to shine, creating a bright and clean cup. However, due to the low mineral content, the body may feel lighter, and the coffee might lack the depth or richness some drinkers prefer.
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3. San Pellegrino

   • TDS: ~1,100 mg/L (very high mineral content)
   • Effect: San Pellegrino’s high mineral content, especially with significant bicarbonates and calcium, can overwhelm the coffee's flavor. The result is often a chalky, bitter aftertaste with subdued acidity and diminished complexity. This water is generally not recommended for coffee brewing.
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4. Vittel

   • TDS: ~400 mg/L (moderately high mineral content)
   • Effect: Vittel has a higher calcium content, which enhances the coffee's body and mouthfeel but may reduce brightness and accentuate bitterness. It can work well with darker roasts, but lighter roasts may taste dull or overly heavy.
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5. Acqua Panna

   • TDS: ~140 mg/L (balanced mineral content)
   • Effect: Acqua Panna strikes a good balance between mineral content and softness. It enhances the natural sweetness of the coffee without overpowering its acidity. This brand is often favored by baristas for its ability to produce a well-rounded cup with a smooth finish.
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6. Icelandic Glacial

   • TDS: ~60 mg/L (low mineral content)
   • Effect: Icelandic Glacial is very low in minerals, which can lead to under-extraction. The coffee might taste sour or overly acidic due to insufficient interaction between the water and coffee compounds. It may lack depth, body, and complexity, making it less ideal for optimal extraction.
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Conclusion

The choice of mineral water can dramatically influence the final taste and texture of your coffee. For the best extraction, water with moderate mineral content (such as Acqua Panna or Volvic) is generally ideal, offering a balanced brew with good body, acidity, and flavor complexity. Water with either very high or very low mineral content can lead to undesirable results, such as bitterness, flatness, or weak flavors.

And while we tested each type of mineral water using a conqueco portable coffee machine, we think Acqua Panna best restores the original flavour of the coffee.

Another reminder! For back-to-school season in September, you'll get 20% off all Portable espresso machine.

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