Page 2 - Coffee Basics SCAA
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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 never be artificially softened and should not exceed the following 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
BUNN offers a complete line of commercial-grade water quality filtration systems for use with BUNN commercial brewing equipment to ensure customers are getting the best tasting beverage possible.
The brewing time, or the time water
is in contact with coffee grind, determines the amount of coffee
material extracted. This is the major component affecting flavor.
Contact/brew time should never exceed 8 minutes.
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.
The temperature of the water during brewing affects flavor and extraction.
• Ideal Water Temperature – 195o - 205oF
Higher temperatures may result in undesirable coffee flavor and lower temperatures will result in poor extraction.
Paper filters produce the clearest cup of coffee. BUNN filters are:
• Porous enough to allow free flow of the extracted coffee solubles.
• Perfect for coffees requiring exact brewing, like decaf and flavored coffees.
• Strong enough to prevent collapsing.
The paper stock used in manufacturing BUNN filters is produced using an elemental chlorine- free method.
Make sure everything related to coffee brewing and serving is clean and free from lime and hard water deposits. Specifically, assure the following are spotlessly clean:
• Serving area • Sprayhead/Funnel • Servers • Water Reservoir/Pitcher
Never clean with a steel wool or other abrasives which can cause flaking or scratching which can lead to further pitting, corrosion and deposits.

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