Coffee Press Test
Curator Edmund Mayr of the Coffee Competence Centre in Vienna demonstrates the differences between revitalised and non-revitalised water using the coffee press test
Edmund E. Mayr - curator and chief instructor at the Coffee Competency Centre & Coffee Museum in Vienna - demonstrates the differences between revitalized and non-revitalized water by means of the "coffee press" test.
Based on coffee prepared in two coffee presses of the same size, exact amounts of coffee, one with GRANDER water and the other with neutral tap water, the coffee expert determined through his test that:
- for the coffee made with GRANDER water considerably more strength was needed to work the coffee press, because the grounds swell more when using revitalized water
- the coffee prepared with GRANDER water tasted better, had more aroma and offered more enjoyment as was established through the blind tasting.