Espresso can mean three completely different things, and the water you brew with matters almost as much as the coffee itself.
Water — 98.5% of Your Cup
- Filter coffee is 98.5% water; espresso is ~90% water — if the water is bad, the coffee is bad
- Chlorine will ruin any coffee — at minimum, use a carbon filter (like Brita)
- Water hardness (calcium carbonate) dramatically affects extraction chemistry
- Hard water: flat, muted, lacking sweetness and complexity
- Very soft or distilled water: thin, overly sharp, corrosive to equipment
- Ideal: slightly soft, low mineral content (TDS ~75-150 ppm)
- SCAA guidelines: odorless, clear, chlorine-free, ~150mg/L TDS target
Brewing Methods
- Immersion & Filter
- French Press: immersion brewer; metal mesh filter passes oils and fines; heavier body, rich texture
- Pour-over/Filter (V60, Chemex, Kalita): percolation; paper filter removes oils; clean, clear cup
- AeroPress: hybrid immersion/pressure; versatile, portable, forgiving
- Pressure & Machine
- Electric drip machine: automated pour-over; quality varies wildly by machine
- Moka pot (stove-top): pressure, near-espresso strength; common in Italian homes
- Espresso: 9 bars pressure, fine grind, 25-30 seconds; concentrated, intense, complex
In this episode
0:00 Espresso: the roast, the method, or the grind?
3:46 Your water is 98.5% of the cup
7:03 Pressure and brew methods: drip, Keurig, espresso
7:49 French press, AeroPress, and the magnesium difference
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Coffee by Gillespie · Fearlessly Roasted