{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:56:49Z","timestamp":1790567809121,"version":"4.1.0"},"reference-count":39,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T00:00:00Z","timestamp":1789516800000},"content-version":"vor","delay-in-days":15,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/100012774","name":"Innovationsfonden","doi-asserted-by":"publisher","award":["9122\u201000019B"],"award-info":[{"award-number":["9122\u201000019B"]}],"id":[{"id":"10.13039\/100012774","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Water quality and the composition of minerals in the water impact coffee extraction and thus influence the sensory experience of coffee. This study investigated the effect of water hardness and alkalinity on the sensory properties of brewed coffee (Colombian Kachalu) using duo\u2013trio screening and descriptive sensory analyses. Coffees brewed with ultrapure water (UPW), used as the reference, were compared with brews prepared from UPW containing additions of calcium (Ca\n                      <jats:sup>2<\/jats:sup>\n                      <jats:sup>+<\/jats:sup>\n                      ), magnesium (Mg\n                      <jats:sup>2<\/jats:sup>\n                      <jats:sup>+<\/jats:sup>\n                      ), and bicarbonate (HCO\n                      <jats:sub>3<\/jats:sub>\n                      <jats:sup>\u2212<\/jats:sup>\n                      ), spanning from the lower levels found within the \u201cideal brewing zone,\u201d and up to higher experimental extremes designed to test the limits of their sensory impact. Across all sensory evaluations, water hardness alone produced no marked flavor changes, even when calcium was added at concentrations above those typically found in drinking water. In contrast, bicarbonate had a clear and pronounced effect on the sensory profile across the full tested range. Increasing bicarbonate levels, from brew\u2010zone concentrations and up to the experimental extreme of 300\u00a0mg\/L, substantially reduced perceived acidity, fruitiness, and complexity, while increasing roasted and bitter notes. Small differences observed in samples containing both calcium and bicarbonate were attributable to reductions in effective bicarbonate concentration due to calcium carbonate (CaCO\n                      <jats:sub>3<\/jats:sub>\n                      ) precipitation rather than to any direct flavor contribution from calcium. Overall, the findings indicate that, under the experimental conditions investigated, alkalinity, not hardness, was the primary determinant of sensory changes in brewed coffee. Maintaining appropriate bicarbonate levels is therefore essential for preserving desirable flavor attributes such as acidity and complexity, whereas variations in calcium within realistic ranges showed little sensory relevance.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This study shows that bicarbonate levels in water, rather than water hardness, were the main factor shaping the sensory profile of the Colombian Kachalu coffee used in this study. Even small increases in bicarbonate made the coffee less acidic and fruity and more flat or bitter. These findings suggest that controlling alkalinity may be more important than adjusting hardness when designing water for coffee brewing. Consumers, caf\u00e9s, and equipment manufacturers can use these findings to optimize water composition and improve flavor consistency across different brewing environments.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71434","type":"journal-article","created":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T09:17:13Z","timestamp":1789550233000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Impact of Water Composition on Coffee Sensory Properties: A Comprehensive Analysis"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7085-7323","authenticated-orcid":false,"given":"Christina J. Birke","family":"Rune","sequence":"first","affiliation":[{"name":"Department of Chemistry University of Copenhagen  Copenhagen Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0394-0455","authenticated-orcid":false,"given":"Ida","family":"Steen","sequence":"additional","affiliation":[{"name":"Department of Chemistry University of Copenhagen  Copenhagen Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8838-0084","authenticated-orcid":false,"given":"Eva R.","family":"Kj\u00e6rgaard","sequence":"additional","affiliation":[{"name":"Department of Chemistry University of Copenhagen  Copenhagen Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zeina","family":"Maroun","sequence":"additional","affiliation":[{"name":"Department of Chemistry University of Copenhagen  Copenhagen Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5145-4131","authenticated-orcid":false,"given":"Wender L. P.","family":"Bredie","sequence":"additional","affiliation":[{"name":"Department of Food Science University of Copenhagen  Copenhagen Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7275-8297","authenticated-orcid":false,"given":"Henrik G.","family":"Kjaergaard","sequence":"additional","affiliation":[{"name":"Department of Chemistry University of Copenhagen  Copenhagen Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,16]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf9044606"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2024.e26625"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2021.110141"},{"key":"e_1_2_10_5_1","unstructured":"Carr A.2019. \u201cThe Science of Perfect Water for Coffee.\u201d Seven Miles. June 30 2022.https:\/\/www.sevenmiles.com.au\/editorial\/the\u2010science\u2010of\u2010perfect\u2010water\u2010for\u2010coffee\/."},{"key":"e_1_2_10_6_1","volume-title":"sensR: Thurstonian Models for Sensory Discrimination","author":"Christensen R. H. B.","year":"2018"},{"key":"e_1_2_10_7_1","volume-title":"Water for Coffee","author":"Colonna\u2010Dashwood M.","year":"2015"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.15237\/gida.gd21087"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1088\/1755\u20101315\/102\/1\/012095"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijmultiphaseflow.2020.103252"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.watres.2024.121871"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf501687c"},{"key":"e_1_2_10_13_1","unstructured":"ISO.2010.ISO 8589: Sensory Analysis\u2014General Guidance for the Design of Test Rooms. ISO."},{"key":"e_1_2_10_14_1","unstructured":"ISO.2011.ISO 3972: Sensory Analysis\u2014Methodology\u2014General Guidance for Establishing a Sensory Profile. ISO."},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.3390\/beverages8020032"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0950\u20103293(02)00110\u20106"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.FSTR\u2010D\u201023\u201000129"},{"key":"e_1_2_10_18_1","volume-title":"Water for Coffee\u2014A Sensory Viewpoint With Maxwell Colonna\u2010Dashwood","author":"Kumstova K.","year":"2015"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4419-6488-5"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1111\/joss.12305"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2025.107987"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1955.tb16874.x"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.3390\/beverages6020029"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf3028599"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0144-8617(99)00032-6"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.04.019"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1971.tb04061.x"},{"key":"e_1_2_10_28_1","volume-title":"R: A Language and Environment for Statistical Computing","author":"R Core Team","year":"2024"},{"issue":"13","key":"e_1_2_10_29_1","first-page":"22","article-title":"High\u2010Purity Water and pH","volume":"38","author":"Rich\u00e9 E.","year":"2006","journal-title":"American Laboratory"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.crfs.2023.100485"},{"key":"e_1_2_10_31_1","volume-title":"The SCA Water Quality Handbook","author":"SCA","year":"2018"},{"key":"e_1_2_10_32_1","volume-title":"Specialty Coffee Association of America Standard: Water for Brewing Specialty Coffee","author":"SCAA","year":"2009"},{"key":"e_1_2_10_33_1","volume-title":"SCAA Standard: Golden Cup","author":"SCAA","year":"2015"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.109667"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.09.113"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2014.02.030"},{"key":"e_1_2_10_37_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1740-9713.2013.00636.x"},{"key":"e_1_2_10_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-803520-7.00016-5"},{"key":"e_1_2_10_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2022.104631"},{"key":"e_1_2_10_40_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2021.1957767"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71434","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.71434","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71434","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:26:37Z","timestamp":1790565997000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.71434"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9]]},"references-count":39,"journal-issue":{"issue":"9","published-print":{"date-parts":[[2026,9]]}},"alternative-id":["10.1111\/1750-3841.71434"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.71434","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9]]},"assertion":[{"value":"2026-03-26","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-08-17","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-16","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e71434"}}