Fresh, good-tasting water is essential since it makes up more than 98 percent of a cup of coffee. Mineral content can affect taste. For best results, water should not exceed these parts per million(ppm) of dissolved minerals:
Ideal – 50-100 ppm (50-100 mg/L) or 3 to 6 grains of hardness
Acceptable – Below 300 ppm (300 mg/L) or 18 grains of hardness
Brewing perfect coffee starts with clean equipment. Make sure your brewer is free from any contamination or odors that might affect the coffee.
The temperature of the water during brewing affects flavor and extraction.
Ideal Water Temperature– 195º - 205ºF (92º - 96ºC)
The brewing time or the time water is in contact with coffee grind determines the amount of coffee material extracted, the major component affecting flavor.
Turbulence is created as the water passes through and over the coffee. It should cause the particles to separate and create a uniform flow of water around them for proper extraction.
Paper filters produce the clearest cup of coffee. BUNN filters are:
Porous enough to allow free flow of the extracted coffee solubles.
Made from oxygen processed paper for best coffee flavor.
Strong enough to prevent collapsing.
Combining these elements for optimum flavor, productivity and profit is a science, a science that BUNN has been exploring for over 40 years.
