Archives for posts with tag: Water

When it comes to competition everything matters: coffee, milk, water too. It is all about quality and know-how.

Can be compared with ingredients when cooking. It would be a shame to have a prime piece of fish/meat but frozen vegetables or awful wine. Everything has to blend nicely.

Here is a lesson given by Maxwell Colonna-Dashwood from Bath’s Colonna and Small.

What is an espresso and what are the “rules” to make it perfectly balanced.

For more check ChefSteps channel HERE.

It is obvious that water without coffee and vice versa will result of an empty cup, shop and no business.

Some coffee roasters or in fact most of them, are traveling the world to source that perfect and tasteful green coffee bean which will give a kick to your taste buds once roasted.

The coffee can have a ton of different flavours according to its origin and the way it is handled by the head roaster.

It all depends how long it is kept hot and at which temperature. Too dark could be awful but too light would produce a coffee without character.

But this is not all: the water is as important as the coffee.

The actual water can give an extra (unwanted) after taste. Or you might go to an espresso bar and love the coffee there. You then buy 250g of it and when at home using your own barista tools and gadgets it is completely different because your water is not filtered and has a different composition.

“We’ve found that the water composition is key to the proportions of sugars, starches, bases and acids extracted from a particular roast.” – Source

The University of Bath has teamed up with the UK Barista Champion (Maxwell Colonna-Dashwood from Colonna-Smalls) in order to define which type of water will be ideal to make perfect coffee.

In other words, the water could be like the sauce with the meat/fish/vegetables. It has to enhance the aroma and taste of the main ingredient. The sauce mustn’t be over powering or the food itself would just be like boring texture. The water plays the same role when preparing a coffee.

In the coffee industry everything is important even how much water is used and the length of brewing a pour over. Specific scales are available.

There is a correlation between cooking and making coffee: it is about respecting the proportions and getting quality components.

A barista must be as skilled as a head chef or a sommelier.

There is a complete presentation about this – check the video HERE.

But this kind of “know how” is not just in food or coffee. It is what makes the actual activity successful. Forget the instant coffee jar and attend a cupping session to explore and discover the nuance between a bean coming from Ethiopia, Rwanda or South America. Each profession applies the same attention to details from bespoke bicycle maker to website and graphic designer. It has to be faultless and match the potential customer’s expectation.

Coffee tastes classifications

Coffee tastes classifications

Overall water is important on a global scale. So much so that some architects have also worked hard in order to maintain an ongoing and smooth flow of water when we are opening our taps from kitchen sinks to showers.

Water Tower

Water Tower