Update: We’ve got a pretty cool Version 2.0 here — you should really check it out!
Water can be responsible for highlighting acidity, increasing body, and slowing down -or speeding up- extraction, along with a host of other factors. It’s an important variable. When reading our tasting notes or brewing recipes it’s helpful to know the specific water we used to achieve both. It can be quite a mind-bender getting your head around how water extracts from coffee, so we’ve done our best to simplify the experience.
This is not a definitive recipe to create water for coffee. There are many variations to creating a recipe, each achieving different outcomes. Inspired by “Water for Coffee” by Maxwell and Chris: this is the Barista Hustle version 1.0.
- Baking Soda (NaHCO3, Sodium Bicarbonate) — note: not baking powder
- Epsom Salts (MgSO4, Magnesium Sulfate)
- Deionised/Distilled/Ultra-pure water (don’t worry about “not for drinking” labels — we’re adding minerals)
All ingredients are readily available from most supermarkets etc, and super cheap.
- Scales (accurate to 0.1g)
- 2 x ~500g water containers
- Measure 8.6g of Baking Soda and 25g of Epsom Salts to 500g Deionised Water. This is your concentrate.
- Shake the concentrate until salts have fully dissolved. This may take a few hours (of dissolving! Not you shaking!).
- Add 2g of the concentrate to another 500g Deionised Water. This is your brewing water.
- Boil and brew!
- Save the Concentrate for future brews. Make sure you label them or you might make one hell of a salty brew by mistake!
(Please note this recipe is geared towards filter-style brews. Have a look down the page here at a version for espresso).