Have you ever wondered, however, about the water: a fundamental component of every cup. Enrico Metti, Sales & Marketing Director, Professional Products of BRITA Italy, explains to us why it is important to use filtered water for the perfect cup.
What role does water play in creating a perfect espresso?
"Over 90% of a cup of coffee is water. The origin of the coffee, the roasting, the extraction temperature, the pressure profiles, the grinding are undoubtedly fundamental variables, which contribute to your perfect cup. However, the choice of water is just as important. It affects the flavour, the aroma, taste and cream of every coffee."
Tell us about the water in Milan?
"Milan's water comes 100% from groundwater, with a depth varying from over 400 wells and distributed by 28 power stations. Its quality varies depending on the area of distribution: the hinterland area has a softer water base, while the city center has an average hard water. Regardless of water hardness, however, its composition must be optimised for coffee."
Is there an ideal water composition formula to obtain a "perfect espresso"?
"For the preparation of an excellent espresso, the water must have the right balance between total hardness and alkalinity, neutral pH and be free of chlorine and foreign substances. It is also important that the content of calcium and magnesium salts of the extraction water is balanced, since calcium is the vehicle of aromatic coffee components and structures a thick, bubble-free cream, while bicarbonates influence the development of acidity. Through treatment with our filtering systems, we bring the water within the parameters recommended by the SCAE water chart."
What is the role of water filtration systems?
"Water filters primarily act on reducing hardness, with different action mechanisms depending on the type of filter and the need for treatment; in short, they can act either on the reduction of bicarbonates associated with the calcium ion, or on the ionic exchange of calcium with other ions. In addition, they absorb a wide spectrum of substances such as heavy metals that can affect the development of the organoleptic profile. They also remove chlorine, a disinfecting agent for drinking water, which negatively affects the taste of coffee, due to its strong oxidizing power. This develops especially when hot and alters the aromas of coffee oils and causes a "bleaching" of the cream of the coffee. Basically, with the water treatment we substantially influence both the appearance and the taste of the finished product. "
The BRITA experts will be at the Milan Coffee Festival at the CMx™ Brew Bar, an experiential space where you can not only find out more about filtered water, but also taste four different methods of alternative extraction, prepared with a water specially designed for maximum taste.
BRITA will also be the official supplier of the three different types of water that will be used during the Festival and CMx ™ - Italy the first national contest for baristas. In the various stages of the competition, the 16 competitors will be able to choose the type of water preferred for each draw , proof of the importance of water in achieving an optimal result.