Something in the water
Water is one of only two ingredients required to make coffee, and its quality is almost as important as that of the beans.
While many baristas think of water quality in terms of how it affects filter coffee brewing, Dr Adam Carr of Seven Miles Coffee Roasters’ Coffee Science Education Centre (CSEC) says the same principles apply to espresso.
“Both methods extract solids from roasted coffee using water. There’s actually no difference in chemical mechanisms in terms of extraction,” Adam says.
“The difference with espresso is that you have a much finer particle bed, and a slower flow of water going through it, resulting in a much more concentrated brew. With that said, the pressure will increase the solubility of gases and
