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In a series of visual and taste tests, the company’s new ambassadors - Jane Pettigrew from The UK Tea Academy and Matt Beynon from Wogan Coffee – prove that both tea and coffee are negatively affected in all aspects when using unfiltered water which, it says “serves as a reminder for operators and baristas to filter their water.”
Pettigrew said: “The majority of us live in hard water areas [as demonstrated in BRITA Professional’s UK water map], and it has a big impact on the tea we drink.
“The high levels of limescale and calcium present in hard water changes the colour of tea significantly. Hard water also drowns its subtle flavours and aroma, and the tea can even taste unclean. By using filtered water, the sweetness and interesting complexity of aroma and flavour of the tea will come through beautifully.”
Beynon added: “I always advise operators to filter their water, even in soft water areas. The fewer impurities you have in your water, the more vibrant your coffee will taste.
“If you leave your water unfiltered, it will have an impact on the taste and appearance. Espressos will lack clarity and that certain ‘pizazz’, and take on a ‘sludgy’ tone. You get a bitter tasting coffee that isn’t pleasant.”
Pettigrew also said: “Cafés and other operators are now thinking so much more about the tea they serve, and investing in premium teas. If you want that investment to deliver a quality product, a good water filtration system is vital. It’s just as important for tea to be made with the right water as coffee – after all, tea is 99% water.”
The video is available to watch on Brita’s YouTube channel https://tinyurl.com/BRITAvideo,