Remineralizing Water For Coffee | Pre-Brew VS Post-Brew

For as long as mineral supplements for coffee have been around, people have been adding mineral ions to their clean brewing water. This practice stems from research suggesting that specific ions have the capacity to engage with distinct flavor compounds during coffee extraction. Yet, what about the notion of introducing mineral ions post-brew? Does it yield disparities in taste and extraction? Join us in this video as we delve into the comparison between Pre-brew and Post-brew methods of remineralization.

A huge 'thank you' to Nick Chapman of Lotus Coffee Water for his insights on this topic! Check out Lotus Coffee Water here:  

https://prima-coffee.com/equipment/lo...


Influence Of Divalent Cations On Extraction Of Organic Acids In Coffee by Tove Bratthäll

chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.diva-portal.org/smash/get...

The Role of Dissolved Cations in Coffee Extraction by Christopher Hendon, Leslie and Maxwell Colonna-Dashwood

https://pubs.acs.org/doi/10.1021/jf50...

0:00 Introduction
0:58 Remineralizing Basics
1:21 The Role Of Dissolved Cations In Coffee Extraction
2:21 Our Experiment
8:25 What Does This Mean For You At Home?