Are Haloacetic Acids in your Coffee Water?
It all starts with the beans. Coffee beans go through an intricate process, from cultivation to roasting, and even the finest beans can lose their magic if not handled with precision.
But do you know another secret to unlocking the perfect cup of coffee?
Hiding in the coffee water are haloacetic acids, a group of chemicals that often build up in water supplies as a result of water disinfection processes. They often go unnoticed but can cause you to experience a bitter taste when you drink your coffee.
When these acids come into contact with your coffee beans during the brewing process, they can subtly alter the taste and aroma of the coffee.
What causes Haloacetic Acids to get into your Water?
In the brewing process, coffee water plays a crucial role, from brewing a perfect shot of coffee for an Americano to steaming milk for a luscious latte, cappuccino or flat white.
- Haloacetic acids are a group of chlorination disinfection by-products. They are formed when chlorine is used to disinfect water supplies leading to a reaction between the chlorine and organic matter in the water producing these acids.
When these acids come into contact with your coffee beans during the brewing process, they can subtly alter the taste and aroma of your favourite beverage.
- Haloacetic acids are formed when chlorine is used to disinfect water supplies, resulting in a reaction between the chlorine and organic matter present in the water.
- High levels of organic matter in the water can also be a factor in the formation of haloacetic acids.
- The presence of more acidic water can contribute to the accumulation of haloacetic acids.
- Elevated temperatures in the water can influence the production of haloacetic acids.
- Additionally, higher chlorine levels can contribute to the increased presence of haloacetic acids.
How can Southern Scientific Ireland help you make the best cup of coffee?
If you would like to test your water, simply collect a sample and send it to us. Our experts will use cutting-edge liquid chromatography with tandem mass spectrometry to identify haloacetic acids in your sample.
- The first step involves separation of the sample and then the water sample is subjected to a detection and quantification step with high selectivity and sensitivity.
- Southern Scientific follows established protocols and utilises advanced analytical techniques to ensure accurate and reliable results using extraction methods, instrumental analysis with gas or liquid chromatography, and detector methods using mass spectrometry to identify and quantify haloacetic acids in your sample water.
- The obtained results are interpreted based on established guidelines and regulatory limits for haloacetic acids in water.
- Southern Scientific compares the concentrations of haloacetic acids in the samples against these guidelines to determine compliance or identify any potential concerns.
As 78% of Irish adults report drinking a cup of coffee each morning, if you don’t want to start your day with a bad one, contact Southern Scientific Services today to check the quality of the water you use.
Contact us today at Southern Scientific Services.
Get a quote for our testing services at this link or if you don’t want to type, call on 066 9763588. Our expert customer care team are always happy to help.