Brew better at break time!

Coffee is mostly water-Treat it right!

Many brewers utilise AMS in the brewery to adjust the water profile for brewing but what about the morning coffee brew? Water profiles and particularly alkalinity control is also important for brewing coffee. More info can be found in the link and below; https://www.businessinsider.de/coffee-boil-hard-or-distilled-water-better-2017-12?r=US&IR=T

Just like water for brewing, treating the water for coffee with AMS will prevent scale build up in the kettle or coffee machine & improve flavour. Source: https://sca.coffee/research/coffee-standards The alkalinity target is close to that for Pale ale recommendations. Typical rates 0.2-1.3ml/L or use water from the HLT in your next coffee break! Some coffee blends are formulated for specific water types so some will benefit from treatment more than others.

Have fun experimenting making a better brew on your coffee break! https://www.businessinsider.de/coffee-boil-hard-or-distilled-water-better-2017-12?r=US&IR=T

Adam Johnson

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Steph has been concerning herself with keeping yeast happy in fermentations for many years now. She has an MRes in Sustainable Bioenergy (a project which investigated yeast nutrition during bioethanol fermentations) and a PhD in Brewing Science where she studied the effects of environmental stresses on yeast genetics and phenotypes during ...

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