Pro-health Water Technologies &
Nanyang
Coffee Chemistry
barista.
know.
Truly Great Coffee
If Calcium & Magnesium are put into the Coffee, it changes the Coffee.
Chemistry of taste with Calcium and Magnesium.
The Science behind The Perfect Coffee - it's in the Water!
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Traditional Nanyang Coffee is roasted & brewed with starch & butter. Our New Nanyang Coffee, is brewed with Calcium & Magnesium to replace starch and Potassium & Sodium to replace butter.
Introducing
Pour-over Coffee
taste.
The best type of water for making coffee is water with Total Dissolved Solid of 350ppm with optimal Calcium & Magnesium ratio of 2:1.
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Different compositions of minerals in the water affect the extraction of six chemicals that contribute to the flavor of coffee.
Why Ethical
Coffee Matters
care.
Water of composition of optimal Calcium & Magnesium ratio of 2:1 can make a dramatic difference to the taste of coffee made from the same beam.
Tap water with high calcium is generally considered bad for coffee. With additional of lower calcium & higher magnesium into the tap water, the tap water is better at extracting coffee compounds. The resultant flavor depends on the balance between Calcium & Magnesium in the tap water.
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Mineral composition of tap water varies with too much calcium. The only way you can get consistent quality is to use our pro-health water technologies which put some calcium and more magnesium to the tap water to achieve the optimal Calcium-Magnesium ratio of 2:1.
