After hearing rumours within the speciality coffee industry that low pressure produces much more consistent and delicious espresso, we set out to uncover some of the science behind why this may be the case. Rather than relying upon anecdotal evidence, we had initially aimed to link taste, extraction theory and data to provide concrete justification for lowering your machine pressure from 9 bar to 6 bar.
By Kieran Lamont
At Climpsons we’ve been spending some time looking at different water filtration options from high end reverse osmosis systems all the way down to our local London tap water, as well as a couple of popular bottled water options and filtering jugs to cater for the home user too. This research culminated in us hosting a public cupping to test 8 different waters with the same coffee to demonstrate the different ways that water can affect flavour. This blog post is about the considerations that went into our selection of each water and other implications that choosing specific waters can present.
We approached it with three main requirements in mind: taste, cost and sustainability. The aim of our work was to be able to offer the home user affordable options for brewing as well as offering insight into the best style of filters for coffee shops, both from the perspective of quality and machine protection.