How it is made?

During the creation of the Fecoter coffee water, we investigated the effect of the chemical elements in the water on the coffee taste by using individually developed chemical methods. With the support of nanotechnology and cross-tests, we have developed a database on which chemical elements affect the coffee extraction process.

For best results, the coffee water composition has been optimized for different types of coffee and roasting methods. The dissolution of the aroma of the roasted coffee and the composition of the aroma in the solution are the result of a combination of several chemical and physical parameters. The taste of the coffee obtained as a result of the extraction is influenced, inter alia, by the hydrogen ion concentration, the buffer capacity, the quantity and quality of the ions contained therein, and thus the conductivity and ionic strength. These parameters, as well as the ion exchange processes during extraction, influence the physical and chemical solubility of various flavors as well as their dissolution rates.

During the preparation of Fecoter coffee water, the high quality drinking water used as a raw material is purified and treated by special methods to achieve the right result. Purification is accomplished through a custom-built, eight-stage water purification system that removes substances that adversely affect the taste of coffee. Further treatment of the standardized water thus obtained is carried out by adjusting the concentration of hydrogen ions, buffer capacities, cations and anions of various charge and material quality by the addition of only naturally occurring minerals and gases. The quality of the water thus obtained is checked by instrumental tests (UV / VIS spectrophotometry, electrochemical measurements). The ready made coffee water is sterilized during the bottling process.