Six tips for supreme coffee enjoyment - BWT Best Water Technology 

Six tips for supreme coffee enjoyment

31.1.2013 17:00   Mondsee

Barista master Nana Holthaus-Vehse discusses the art of preparing this popular hot drink

Whether a classic black, Cappuccino or Latte macchiato – coffee is a real pleasure for many people and a fixed part of everyday life. But what do coffee drinkers need to do to ensure that their favourite drink has a full and aromatic flavour? What role does water play in the quality and how to make frothy milk? With the right preparation, the perfect coffee is not a matter of chance. Six simple tips from coffee expert Nana Holthaus-Vehse can transform all coffee fans into professional baristas.

1. Water – the basis for good coffee
The right water plays a key role in the preparation of perfect coffee. Warm and stale water or water which has already been boiled all have a negative impact on the flavour of this hot drink. Only fresh, filtered water should be used to brew coffee. After all: water with an average hardness degree forms the ideal basis for good coffee. And this is best achieved with a table water filter (e.g. from BWT). The patented Mg2+ technology of the BWT filter cartridge ensures the optimal aroma. It removes lime-scale and flavour-disturbing substances and enriches the water with magnesium – for a difference you can taste.

2. Coffee beans –freshness is the key
In addition to filtered water, fresh coffee beans are a guarantee of good flavour. Ideally, you should only buy freshly roasted coffee and only as much as you will consume in one to two weeks. The beans should be ground shortly before brewing to enable them to release their delicate aroma. Seven to eight grams of coffee powder should be used per cup (corresponding to a flat tea spoon) for unlimited coffee enjoyment.

3. The coffee machine – cleanliness for enhanced flavour
Coffee oil deposits can have a negative impact on the flavour of the hot drink. The machine should be cleaned regularly to enjoy perfect coffee. The jug, filter and accessories should be cleaned with detergent and hot water. Lime-scale on the machine also affects the aroma and flavour of the coffee. The motto is therefore: decalcify from time to time. To avoid these deposits building up in advance, simply use filtered water from the Gourmet Edition BWT table water filter to make the coffee. Another advantage: the magnesium-enriched water with an average hardness degree has a positive impact on the aroma and cream formation in espressos and milky coffee etc.

4. Temperature – not too cold, not too hot
Water which is too hot or too cold damages the flavour of coffee. The ideal temperature is between 88 and 95 degrees Celsius. The optimal brewing time is four to six minutes. If brewed for too long, bitter substances are released into the coffee. If brewed for too short a time, the optimal aromas are not released.

5. The cup – a good shape
Freshly brewed coffee stays warm for longer if the cup is heated up first before adding the hot water. Thick and conical-shaped cups are ideal because they store the warmth of the coffee.

6. Frothy milk – the milk is important
Frothy milk is a key part of many speciality coffees. Achieving this fine, creamy foam at home is not about the fat content of the milk, as is often claimed. A perfect milk foam is best obtained using milk with a high protein content (3.3 to 3.5%) because the higher the protein content of the milk, the more stable the foam. All you have to do is follow these tips and you are guaranteed a perfect coffee flavour!


About Nana Holthaus-Vehse
Nana Holthaus-Vehse ( is a German master barista SCAE and a member of the German Coffee Association, the German Barista Guild and a coffee sommelière. Through her company Barista World, she offers training sessions and barista and latte courses. She advises German coffee roasters on the composition of their varieties and trains German baristas in the preparation of espressos and coffees. She sees herself as an ambassador of good coffee flavour and wants to introduce people to new perspectives in terms of coffee, espresso, mocha etc.