In what way do the pH and hardness of water influence the extraction of coffee and its aroma? Are there significant differences in the variation of these parameters, and can we thus consider optimizing extraction through the use of special filters and water softeners?
These and other questions were raised and discussed by a tasting panel organized at the company in association with the Istituto Nazionale Espresso Italiano (National Italian Espresso Institute) last Thursday, March 14th. Aimed at orienting participants and constructors, the session brought together Inei – certified tasters from the technical-business sector to evaluate various blends.
After the taste test, it was time to elaborate the results.
