المذاق والنكهة
تطوُّر تركيبة الموجة الثالثة "Third Wave" للماء المستخدم في إعداد القهوة
As the specialty coffee movement began to advance in the early noughties, it took a long while for folks to realise how much of an impact water was having on their coffee quality. Our first key discovery in the way thechemistry of water impacted coffee quality was that roasters in soft water regions roasted darker than those in الماء العسر areas. Over time, this widespread tendency came to be explained by the increase in the amount of buffer in the water in الماء العسر areas.
Roasters using soft water in their cuppings will taste more sourness and حموضة because they have less buffer available to reduce the حموضة. They will therefore naturally attempt to reduce the حموضة through the roasting process.