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We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Mondays at noon.
We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Mondays at noon.
Training Log #7 by David Train - Water for Coffee Brewing

Training Log #7 by David Train - Water for Coffee Brewing

Water!

My roaster and I feel we have found the best profile on the Ikawa possible for this coffee. We have decided to use the Ikawa purely for it being cost-effective. But in saying that it costs AUD$9.20 every time we roast a 40g.

Now the question is where do we go?

I feel I know the coffee intimately enough now to start experimenting to find the best brew recipe.

I know this coffee is super soluble and does not need a lot of help to extract. So in saying that I know that I will need a lower (softer) mineral content water, faster brew time, and lower water temperatures.


My water recipe for this coffee is very soft, consisting of:

• 30PPM Mg (Magnesium)
• 30PPM Ca (Calcium)
• 10PPM KHCO3 (Potassium bicarbonate)

I purchased these minerals through a business here in Australia which has a guide on how to create the concentrate.

Magnesium is known to highlight fruits and florals. But when unbalanced will lead to high astringency. Using such a small amount is necessary as this coffee has a very unbalanced vinegary acidity. This small amount allows me to tame and exhibit acidity.

Calcium will help with body and mouthfeel. But in too high amounts will lead to a chalky mouthfeel, and muted acidity. This coffee has a huge mouthfeel and body, so again having a smaller amount of calcium helps showcase the mouthfeel without making it the dominant characteristic.

The bicarbonate is to bind the acids together and give the coffee structure.

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