Having been preoccupied with this question, its been a little while since I’ve written a post. Water is naturally a huge part of a cup of coffee and the more and more we look at it the more it presents itself as one of the biggest players in a cup of coffees’ flavour. We choose our coffees carefully, buying from roasters whose coffees we enjoy. On occasion we have really struggled with a few coffees. In these instances the coffees were not just a little flat or uninspiring, but were actively unpleasant.
As mentioned in the last post, we are currently working on a water project that will become a little book. Part of that process is the inspiration for this article. During the project we organised blind taste testing sessions, and we drew up our own scoring sheet for participants to use. We did this in order to split up a few specific sections and try to achieve more objective and quantifiable results in relation to the tests we were doing.