The coffee experts' most important chemical compound

The coffee experts' most important chemical compound

Making great coffee may be an art form, but first and foremost, coffee brewing is about science. And if you want to get the best coffee possible, you should start with the chemical compound that is most abundant: Water.

Norwegians drink over 17 million cups of coffee every single day (!), 365 days a year. These figures lead us to believe that most people brew their coffee properly and well, but do we really?

- If you start brewing your coffee using bad water, you're going to end up with a bad cup of coffee. And unfortunately, many people do just that," says Morten Hoff, CEO of Wilfa.

- One cup of coffee actually consists of 98.5 percent water. The quality of the water you use is therefore one of the most significant factors in how your coffee will taste. This means that it's your choice of raw materials and equipment that determines how tasty your coffee will ultimately be," says Hoff.

"The coffee conundrum"

Coffee breaks are a permanent fixture in many people's everyday lives and provide an opportunity for enjoyment, reflection, togetherness and fun. But it's a big disappointment when the taste doesn't match the moment.

- The quality of the water is incredibly important. In Norway, we are lucky to have cold tap water in our homes, which is both clean and oxygen-rich. Despite this, many people miss the mark in their coffee art. Because the fact that the tap water is of good quality has little to do with whether you pour the water into the funnel from a dirty or unclean coffee pot or water mug," says Hoff.

Coffee art and chemistry:

Coffee brewing itself is what we call a chemical process. This means that the chemical composition of the water used will affect the final chemistry of the cup of coffee that you ultimately aspire to smell, taste and enjoy.

- This is where terms like "hardness", "alkalinity" and "pH levels" come into play. That's all you really need to know. First and foremost, it's important to be aware that the water you use to brew your coffee must be clean and cold," says Hoff.

Unique technology that ensures oxygen-rich water

Last but not least, you also need to ensure that you have a funnel that empties the entire coffee maker of water between each funnel round, such as Wilfa's funnels. If not, you'll end up with a flat, bitter or sour cup of coffee - which you could have avoided with simple steps.

Wilfa's coffee makers are the only ones on the market with pump technology that empties the funnel completely of water with every pour. This means you don't have to turn the funnel upside down to empty out old residues if you want to start brewing with fresh, clean water.

- Other coffee makers retain up to 1 dl of water between each time a pot is funneled. This means that old water without oxygen remains in the machine. If this water is left until the next brew, the coffee will taste flat and often boring," says Hoff and concludes:

- Improving the coffee experience doesn't require much, but it does require a little. Both when it comes to water quality, water quantity and, last but not least, coffee quality, which is at its highest when you grind the coffee beans yourself," concludes the Wilfa boss.

A simple step that makes the coffee much better. Key words: It's all about aroma.

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