Coffee and water hardness


Magnesium and calcium compounds dissolved in water are called hardness formers.
If the water is heated to 60 ° C and above, these soluble compounds are largely converted into insoluble, leading to turbidity of the water.

The resulting lime and magnesium compounds settle on the bottom of the cooking vessel, clog the components of a coffee maker and lead to a coffee during coffee. The higher the original mineral content (high hardness), the greater the amount of deposits. But not only the appearance of the coffee changes, but also its aroma develops negatively.

In order to develop an optimal aroma in coffee, the water must still contain residues of magnesium and calcium compounds. Complete softening is not desirable. Water with a residual hardness of approx. 8-12 ° dH is optimal.

Modern ion exchange systems do not completely remove the magnesium and calcium ions, but leave behind the proportion necessary for optimal aroma development.

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