Did you know that coffee is made up of about 98% WATER? “In the coffee business, water can be our best ally or our worst enemy. Water can add to, or subtract from, the quality of a cup of well-prepared coffee. It is also important to acknowledge the impact water can have on the performance and longevity of brewing equipment.” - David Beeman, 2011. After much research and many studies, it is known that coffee has the best flavor from water with a controlled range of minerals. Depending on the coffee type and its origin, that mineral range varies by water source. Voltea’s DiUse Systems, run with our patented CapDI technology, tunably remove salt and other minerals from water, allowing your coffee, cappuccino and espresso to taste their absolute best. CapDI is the perfect tunable softening solution for attaining that perfect cup of coffee, everytime! Wait, there’s more! DiUse Systems can also tunably soften water for breweries, soda fountains, ice machines, tea and many other types of beverages that could benefit from consistent high-quality water! The below graph, courtesy of the Specailty Coffee Association, is a great water quality tool; it shows general and carbonate hardness levels in water and how they impact the flavor of brewed coffee.
Purification : Saline water passes between oppositely charged electrodes, which electrostatically remove dissolved ions, leaving pure water flowing out of the cell. How does CapDI work? Water flows between electrodes in a 2-step process. Electrode surfaces are separated from the water by membranes that selectively allow positive or negative ions (salt/hardness) to pass. What is DiUse ® ? Voltea’s newest product, DiUse®, is a miniaturized version of our industrial and commercial CapDI © Systems, specifically made for Point-of-Use (POU) applications. DiUse softens and purifies brackish water sources such as municipal, tap and fresh water for commercial businesses at an advantage to traditional desalination technologies due to it being a salt-free, chemical-free, tunable alternative . DiUse is taking the HoReCa (Hotel/Restaurant/Cafe) and Coffee industries by storm!
Regeneration : Feed water flushes through the cell at a lower flow rate, while electrode polarity is reversed. Ions are rejected from the electrode surface, concentrated in the flow channel, and flushed from the cell.
Water Hardness Levels With Coffee Flavor Characteristics
Heavy Dull Sour
Heavy Flat Chalky
C-5 Module Outer
C-5 Module Inner
Ideal Brew Zone
Acceptable Brew Zone
Empty Sharp Sour
Empty Flat Chalky
Carbonate Hardness (KH, [HCO 3
- ] in ppm)
DiUse Systems are coupled with our C-5 CapDI Module.
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