Coffee Science Lab

Tapping into water filtration

Baristas strive to control each element of coffee production, from processing methods and roasting through to grind consistency and temperature profiling. Water is another element not to forget. If you use the water straight from your tap and let it run through a coffee machine, chances are that rare, expensive Panama Gesha you’ve just added to the menu will be lacking in the flavour profile it deserves. That’s why most cafés implement water filtration systems – to control water’s impact on coffee flavour and maximising the lifetime of the espresso machine at the same time. 
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Water treatment around Australia

Dr. Monika Fekete explores what occurs in the water treatment process and how new additions and omissions can impact water flavour and coffee profiles. One spring morning I went for a leisurely 20-kilometre walk around the Maroondah Reservoir, a pristine lake near the Yarra Valley, north-east of Melbourne. Read More