Lotus Water allows you to create water that enhances the desirable flavors of your coffee and mutes the unwanted ones. These are several liquid ingredients for adjusting the composition of water, which will help you conjure up that much-desired ideal cup of fine coffee.
The two variables that have the biggest effect on coffee are the coffee beans themselves and the water you use to brew them. Each water treatment kit comes with four ingredients. Each one then contains enough concentrate to prepare up to 120 gallons/450 liters of mineralized water.
- Calcium in the water can help enhance the texture and sweetness of the coffee while keeping it clean at a lower ppm ("pars per million" and refers to the (number of) parts or particles per million.). Calcium is great for bringing out fruit notes in coffee, but too much of it can attract bitterness and drying astringency. (1 drop of concentrate in 450 ml of water adds 10 ppm calcium hardness as CaCO3.)
- Magnesium will help you if your filter coffee is bland and you can only discern one flavor note. This mineral is useful for adding strength and enhancing a wide range of flavors to your coffee. The variety of flavors that magnesium brings is great, but too much of it can make coffee taste cloudy or complex to the point where it's not easy to recognize or pick out one particular flavor. (1 drop of concentrate in 450 ml of water adds 10 ppm magnesium hardness as CaCO3.)
- Potassium, or potassium bicarbonate, is a relatively sensitive component when treating water for the preparation of filtered coffee. Compared to the above hardness components, even small changes in this component can have a significant effect on your coffee. In most coffees, potassium creates a sharp but pleasant finish, however, in coffee processed by, for example, experimental methods, the taste can be too intense. (1 drop of concentrate in 450 ml of water provides 5 ppm of CaCO3 alkalinity.)
- Sodium, like potassium, sodium bicarbonate significantly changes the acidity of the final coffee, but it can also be used to tame bitterness or unpleasant taste notes. Moreover, unlike the sharp taste of potassium, sodium creates a smooth and elegant finish that is very pleasant. If used to make a coffee that doesn't bring a lot of flavor elements, using only sodium as the source of alkalinity can result in a slightly one-dimensional flavor profile. (1 drop of concentrate in 450 ml of water will add 5 ppm of CaCO3 alkalinity.)
Package contents:
- 4 pcs of ingredients (4x 59 ml)