Page 52 - #55 English

Cover Story

Time: The longer time the meter is in the water, the
more accurate the reading will be.
Temperature: 25 degrees Celsius is the ideal temperature for
conductivity readings.
Rinse: If switching between very low and very high
ppm water, always rinse the probes with distilled
water to avoid any build-up.

Measuring and properly conditioning water to get the
ideal balance can be quite a challenge, and good cafes in some
parts of the country end up spending small fortunes on Reverse
Osmosis and other water conditioning systems. Figuring out
your own water situation is one of the most important aspects of
owning a home espresso machine, but is often the most ignored.
Getting a good handle on it requires a bit of research, as well as a
re-prioritization and understanding that good water is essential for
both brewing good coffee as well as taking care of your machine.
Ideal Water for Coffee
There is no optimum water content, you need to match
water at your location for specific coffees depending on your
taste preferences and what you would like to showcase from it.
Hidenori Izaki, 2014 World Barista Champion

Hidenori Izaki, 2014 World Barista Champion also
shared with us the importance of water in the world competi-
tions, “It’s all about the water, the water develops the taste. We
need to roast depends on what kind of water we are using. We
do roast many different level in order to understand what kind of
water we will be facing at the world stage.”

World Brewers Cup Champion 2015, Odd-Steinar Tøllefsen

World Brewers Cup Champion 2015, Odd-Steinar
Tøllefsen uses natural mineral water bottled at source in Eres-
fjord in Møre og Romsdal from west coast of Norway to brew
his winning cup. He told us “This water is certified organic, it
means that the water is straight from the source, no filtration
and no added substance to clean it. It is naturally filtered through
the quarts in the mountain. It has an extremely low TDS; below
15, and has a low mineral content which makes the mouthfeel
very soft.” This water “is very suitable for the Ethiopian natural
processed coffees, witch have a complex and delicate flavors and Sutida Nan Srirungthum, the first Thailand Brewers Cup
aroma notes. It makes the flavors more open and nuanced.” Champion
52