Description

In this episode of La Taza Habla, join us as we dive into a game-changing discovery about the world of specialty coffee and the single most important ingredient: water. For years, the coffee industry has believed that minerals must be present during the brewing process for proper flavor extraction. But a new concept, "ionic influence on brewed coffee tastes," completely shatters this long-held belief. This research reveals that minerals like magnesium and calcium affect flavor and mouthfeel regardless of whether they are added before brewing or after. We explore two pathways to perfect coffee: pre-brew optimization for those who want a "set it and forget it" approach , and a new method for post-brew perfection. Learn about the key minerals—magnesium and calcium—and how they act as flavor enhancers, while bicarbonate ions serve as pH stabilizers. Discover a simple DIY recipe for a mineral concentrate using just Epsom salt and baking soda, and unlock the true, vibrant flavors of your coffee, from the bean to the cup.

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To make the concentrate, you will need to carefully weigh out the following quantities of five minerals:

• 5 grams of Epsom salt (magnesium sulfate heptahydrate)
• 2 grams of MgCl (magnesium chloride hexahydrate)
• 1.5 grams of anhydrous calcium chloride
• 1.7 grams of baking soda (sodium bicarbonate)
• 2 grams of potassium bicarbonate

These minerals collectively weigh 12.2 grams. To this, you will add 187.8 grams of distilled water to bring the total weight of the dry ingredients plus water to 200 grams.

Here's how to make and use the concentrate:

• Mixing and Degassing: Mix the minerals into the distilled water. This mixture will degas, so leave it lightly closed in a glass or plastic jar. Stir it every 30 minutes or so to expedite the process. The degassing should take a few hours. You can use warm water to speed up degassing, but avoid making it too hot to prevent evaporation issues.
• Storage: Once degassed, store the concentrate in an airtight container in a cool, dark place, such as a fridge. The concentrate will appear as a white cloudy liquid with precipitated solids.
• Usage: Before each use, give the container a good shake. To make your custom brew water, add 4 ml of concentrate per liter of distilled water. Shake it well to mix everything up.

This concentrate is designed to yield 50 liters of brew water and costs approximately 20 cents (16 rupees) to make.

5 Takeaways

1. The "When" Doesn't Matter: Contrary to popular belief, minerals like magnesium and calcium do not need to be present during brewing to enhance coffee flavor. Their effect on taste and mouthfeel is identical whether added before or after extraction.

2. Minerals are Flavor Controls: Magnesium boosts complexity and sweetness, while calcium adds body and richness. Bicarbonate ions (alkalinity) act as a referee for acidity, preventing your coffee from tasting dull or sharp.

3. Tap Water is Good Enough: With this new knowledge, you can take control of your coffee. By understanding your local water report, you can add the necessary minerals to your tap water to create a perfect brewing medium.

4. DIY Water is Simple: You can make a powerful mineral concentrate at home using just a few food-grade minerals like Epsom salt and baking soda. A small amount added to distilled water can dramatically improve your coffee.

5. Look for Distinct Flavors: Optimized water will unlock the true tasting notes of your coffee. Instead of a general "coffee flavor," you'll notice specific notes like blueberries in an Ethiopian  or chocolate in a Colombian.

1. Did the "ionic influence" discovery surprise you as much as it surprised us? What's your biggest takeaway?
2. Have you ever experimented with different types of water for your coffee? What differences did you taste?
3. Are you more likely to try the pre-brew optimization or the post-brew "Coffee Rescue Kit"? Why?

Glossary

Alkalinity / pH Stabilizers: Bicarbonate ions that act as a buffer to control acidity in your coffee. Too much alkalinity can make coffee taste dull and flat, while too little makes it sharp and unbalanced.

Calcium: A flavor-enhancing mineral that adds body and a sense of richness to coffee.

Coffee Rescue Kit: A set of four mineral solutions developed to allow for post-brew water chemistry adjustment. The kit is based on a personalized recipe card derived from a user's local water report and can optimize hundreds of cups.

Distilled Water: Water that has had its minerals removed, making it an ideal blank slate for adding specific minerals back in for brewing.

Epsom Salt: A food-grade mineral (magnesium sulfate) used to add magnesium to water for brewing.

Ionic Influence: A concept highlighted by Dr. Mirka's research, which demonstrates that the taste effect of minerals like magnesium and calcium on brewed coffee is identical whether they are added before brewing or after.

Magnesium: A flavor-enhancing mineral that brings out complexity, acidity, and sweetness in coffee.

Post-Brew Optimization: The process of adding minerals to coffee after it has been brewed to improve its flavor. This method offers the ultimate in customization and is ideal for those who want to "season" their coffee like they would a soup.

Pre-Brew Optimization: The process of adjusting water chemistry before the brewing process begins. This is a "set it and forget it" approach that is easier for brewing for multiple people.