Jakarta (ANTARA) – For coffee lovers, the quality of the water used to brew coffee greatly influences the taste and aroma of the coffee produced.
One option that is often debated is the use of bottled mineral water compared to tap water.
“The water used to brew coffee is very influential, we recommend making it from bottled mineral water because it will affect the taste of the coffee,” said L&D Technical Operation Kopi Kenangan, Agung Dwi Saputra to ANTARA in Jakarta, Wednesday (11/12).
It turns out that bottled mineral water is more recommended for brewing coffee, the first reason is that bottled mineral water has a more stable and maintained mineral content.
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Mineral water contains important elements such as magnesium and calcium, which can improve the quality of coffee extraction and provide a more balanced taste.
On the other hand, tap water sourced from either PAM or groundwater often contains various additives such as chlorine or unwanted minerals, which can change the taste of coffee to make it less delicious or even disrupt the natural aroma of coffee.
On the same occasion, L&D Operation Specialist Kopi Kenangan Gilang Suryo Putranto said that tap water tends to have a higher or lower pH level, depending on the location of the water source.
This can affect the acidity of the coffee and change the taste profile of the coffee which should be ideal.
By using bottled mineral water, coffee lovers will get a pH that is more consistent and suitable for optimal coffee extraction.
“The good water to use for brewing coffee is bottled mineral water, the important thing is not tap water, because that can cause a leafy taste,” said Gilang.
Even though it has gone through a filtering process, tap water can also contain dirt or other dissolved substances, while bottled mineral water has gone through a more stringent filtration process so it is more hygienic and safe to use.
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Reporter: Pamela Sakina
Editor: Zita Meirina
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