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Water Works (Water Formulation and TDS Stabilization) - SUSTAIN COFFEE
This week's episode is a geeky one!
We’ll start our conversation by reminding ourselves that brewed coffee, while brewed, is still mostly water. A common understanding is that coffee is upwards of 99% water, and this concept is derived from the values we find using a refractometer. When we use a refractometer to see TDS values, they typically fall in a range that is under 2%, hence our 99% generalization.
With this reminder, we can derive a further concept. Water from different sources results in different end results between brews. Have you ever brewed coffee at home, then brewed elsewhere (a friend's house, camping, etc.), and found that the end results were not accurately replicable? Or perhaps you tasted a coffee at your favorite cafe, loved it enough to purchase a bag and even use the same recipe as the barista who served you - yet your brew is just not the same. We have even experimented with this by measuring the TDS of our brews at different locations, and even if the values are within .05% of each other, the taste still seems to vary; this issue even exists even within water that comes from the same city source.
Herein exists a common frustration we see the community facing with blanket recipes that we all provide - taking water type into consideration is vital when developing repeatable brew recipes.
Today we are going to take a broad approach and discuss a few topics:
--
Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain.
Check out the Website
Follow us on Instagram
Support us on Patreon
Subscribe on YouTube
View all episodes
By Sustain Coffee
5
33 ratings
This week's episode is a geeky one!
We’ll start our conversation by reminding ourselves that brewed coffee, while brewed, is still mostly water. A common understanding is that coffee is upwards of 99% water, and this concept is derived from the values we find using a refractometer. When we use a refractometer to see TDS values, they typically fall in a range that is under 2%, hence our 99% generalization.
With this reminder, we can derive a further concept. Water from different sources results in different end results between brews. Have you ever brewed coffee at home, then brewed elsewhere (a friend's house, camping, etc.), and found that the end results were not accurately replicable? Or perhaps you tasted a coffee at your favorite cafe, loved it enough to purchase a bag and even use the same recipe as the barista who served you - yet your brew is just not the same. We have even experimented with this by measuring the TDS of our brews at different locations, and even if the values are within .05% of each other, the taste still seems to vary; this issue even exists even within water that comes from the same city source.
Herein exists a common frustration we see the community facing with blanket recipes that we all provide - taking water type into consideration is vital when developing repeatable brew recipes.
Today we are going to take a broad approach and discuss a few topics:
--
Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain.
Check out the Website
Follow us on Instagram
Support us on Patreon
Subscribe on YouTube