Given that an espresso contains roughly 92% water and a cup of coffee nearly 98%, it should come as no surprise that water plays such a vital role in flavor extraction. BWT’s philosophy of “Technology goes Flavour” means that they are constantly researching and developing new means to optimize water for the twofold benefit of ensuring great tasting coffee and protecting the machines that brew it.
Oliver Rudman, 3M Application Engineer, explains the need for service companies to understand and offer a range of water filtration solutions for pubs and high street restaurants. Find out how incorporating water cartridges and heads within your portfolio not only adds an additional revenue stream to your business and helps to improve customer satisfaction, but can also save your service engineers’ time and improve their efficiency.
Contact us for more information: www.3m.co.uk/waterquality
Water filtration how to for best coffee & espresso flavor and equipment protection from scale deposits. Learn about different methods of water filtration for semi-automatic espresso machines, automatic bean to cup coffee machines and other coffee brewing methods. Video covers: In-tank water filters, the best in-line options for plumbed-in machines and pitcher water filtering. Plus how to make your own brew water that meets Specialty Coffee Association (SCA) standards. Learn why using ultra-pure distilled or reverse osmosis water is bad for flavor and brewing equipment. Learn how to have water with a mineral level for good flavor using magnesium without causing scale formation in brewing equipment. Learn about descaling products, why descaling with vinegar is bad and how to make your own descaling solution from citric acid.
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