Male 1: Do you recommend a certain type of filtered water to go into the machine?
Male 2: In the retail environment, you're going to have a filtration system, that’s just something that every café will have, is a filtration system of some kind or another. And so yes we do, we have a specific band of water hardeners and particular that we suggest if you're outside of that band, you may be causing damage but that’s just the case with the commercial equipment in the café environment.
That’s one of the most fascinating experiments is to do water tastings. Do water tastings and then do water—the same water with coffee extraction. What might be the best tasting water may well produce some of the very worst tasting coffee.
Male 1: Okay.
Male 2: And so it’s a science in itself and there are a number of different companies that provide filtration systems and reverse osmosis systems that then re-mineralize to a certain content to get the flavor compounds that you want out of the coffee, big debates of course, you know.
Male 1: Okay, I can see how that would open a whole box.
Male 2: Absolutely, and so it’s one of those—it’s really one of those things that, again, huge learning curve, a lot of exploration needs to take place and there’s no better way to control it than with a machine that allows you to control all of that. So we really are excited about being a part of a lot of these experiments that are going on where people are altering their filtration systems to be able to pull out the flavors of the coffee that they’re interested in delivering.
Male 1: That’s fantastic. Well I can’t wait until one opens in Toronto where I can actually get a cup every once in a while.
Male 2: Yes, absolutely. I really hope that you’ll have your chance too.
Male 1: Great! Thanks a lot for the tour, thank you.
Male 2: Thank you.
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