Astoria look into water quality with the Plus4You
Just how much does the quality of water you use when making a coffee alter an espresso’s profile in regards to taste?
Well, the Astoria Plus4You was at the centre of an interesting experiment that looked into such factors, the results of which have recently been published in the latest edition of the Italian sensory magazine L’Assaggio.
The experiment saw the use of a number of different water filters, all of which would produce subtly different types of water for the brewing process. These were fitted to the top of the range Astoria machine and then a number of espressos were brewed, which were then subjected to a number of sensory examinations by judges.
Samples were also carefully packaged off to a nearby laboratory in Brescia to undergo a series of scientific tests.
When the results came back, those involved with the research noticed that there was a recurring pattern:the higher the quality of coffee used, the more susceptible the espresso was to a change in its tasting profile.
For example, the team found that the variety of Arabica used exhibited some delicate flowery notes alongside a slightly fruit flavours, and that this profile was more prominent when brewed with softer water yet masked when brewed with harder water, where a more nuttier taste was recorded.
The team found the same results when they repeated the study using lower-grade Robusta. Certain filter systems improved the perceptions of positive aromas and profiles such as spice, whilst ‘poorer’ water increased the appearance of negative notes on the tasting forms.
This study did not break new ground; long-time readers of the Caffe Society blog may remember that we commented upon the work of computational chemist Chris Hendon and the barista Maxwell Colonna-Dashwood, who together looked into the impact that water had when making an espresso – something which helped Colonna-Dashwood win the British Barista Championships earlier on this year.