Coffee Is A Sum Of Its Parts, So Make Sure Those Parts Are Great

Filtration For Flavor 

Filter technology adjusts for quality by changing the composition of the water.  

• Preserving Flavor. Chlorine, used by municipal water treatment, has a distinctive smell that interferes with the aroma of brewed coffee. Instead of capturing the deeper scent from roasting the coffee beans, the receptors in the nose capture the chemical odor from the chlorine. When the chemical notes of chlorine interrupt the full aroma of the coffee, the final product lacks the nuances of full flavor. Activated carbon filters act as a catalyst to remove any chlorine odor and protect the robust aroma that flavors the final product. 

• Enhancing Flavor. The characteristic sourness of good coffee is a balance of natural acidity from the mineral hydrogen carbonate. Too much hydrogen carbonate in water causes a buffer against the development of acids from the grounds, neutralizing the proper acidity so that the final product loses the appropriate sourness flavor. Conversely, too little, and the balance is equally off in the other direction, too sour. Decarbonization filtration devices enable the brewer to properly calibrate and balance the levels of carbonate in the water to adjust for the appropriate sense of sourness to achieve their flavor profile. 

• Retaining Flavor. The amount and type of minerals in water can affect the sensory experience of the feel of the final product. Coffee has an expected mouthfeel, and minerals like sodium and magnesium create a chalky or dry feeling when present in water or products made with this water composition. Softening uses filtration to remove the sodium and magnesium as well as hydrogen carbonate, binding the first two and breaking down the last so that the mouthfeel quenches without aftertaste. Now, the mouthfeel of the coffee retains the right minerals to avoid any aftertaste.