Water filters help ensure water is ideally suited to its purpose, and that it is of consistently high quality. how is water different before and after)? Why are they important? Even if there is only a tiny amount of residual chlorine – that cannot be discerned by smell – it can still produce an unwanted reaction with the sensitive compounds that give coffee its aroma.
At the same time, it is important to filter out any substances used in water treatment, such as chlorine, and organic compounds such as geosmin. This creates the ideal balance between acidic and bitter, allowing a subtle coffee flavour to develop. Most people prefer the taste of coffee made with softer water. It interacts with the subtle acids in coffee, leading to a taste that is unbalanced, bitter and flat. For example, if it contains too much hydrogen carbonate, the water is too hard. The most important factor for achieving a good flavour is, in my opinion, the mineral composition, i.e. Water makes up 98% of a cup of black coffee, so water quality is clearly key to excellent coffee. In addition to my scientific work, I frequently give presentations on the perception and sensory aspects of water, and on water’s influence on coffee, tea and other beverages.Įxactly what influence does water have on coffee? To this end, we perform tastings in accordance with international, scientific standards in our laboratory with a minimum of twelve specially trained testers. For the development of new filters, my team and I analyse how these products can enhance the taste of water – or coffee, or tea. I do not have a set daily routine, but I do have recurring tasks.
We then harness these insights for product development. My work at BRITA is about an in-depth understanding of how we experience water, coffee, tea and other drinks via our senses – especially in terms of taste, mouthfeel and aroma. Like wine sommeliers, water sommeliers often work in the food service industry and provide advice on beverage choices. What is a water sommelier? How do you spend your average day? I studied nutritional science at the Technical University of Munich, and became a certified water sommelier after completing an additional training programme at a leading academy specialising in brewing and beverage technologies.
TAKING A SIP OF WATER INTERVIEW PLUS
My team and I focus on how our senses perceive water – plus coffee, tea and other beverages. But officially, on my business card, I am in charge of the Organoleptic Analysis Department at water filter manufacturer BRITA. I am fascinated by water it is the most important and emotional of foodstuffs. Please tell us a bit about your background and how you came to be a water sommelier. Birgit Kohler, water sommelier at BRITA, explains the important role that water plays in every cup. Water quality is a hot topic it’s always been vital, but there’s never been a better time to educate ourselves.
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