In the Cup ·
In the Cup · 01: Why espresso changes in Dubai
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IN THE CUP · 01
Why espresso changes in Dubai
Same beans. Same recipe. A different cup. The missing ingredient is water.
1. In Dubai, almost all drinking water starts as desalinated seawater. Minerals are added back at the plant, so hardness is a dose, not geology.
2. Calcium and magnesium help pull flavour out of the coffee. Bicarbonate buffers acidity, so it can brighten or flatten the same shot.
3. The water at the plant is not the water at your machine. Tanks, pipes and filters sit in between.
4. Reverse osmosis without remineralising can leave a cup that tastes thin, sharp and sour.
5. Measure GH and KH (general and carbonate hardness) at the machine. A TDS meter alone won't tell you hardness.
Have you ever dialled in a shot that only worked in one café?
I'm Mohsen Sadri of Fair Connection Consultancy in Dubai.
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@fair.connection.consultancy
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Illustrative photograph