We all know that hard water is the enemy of good coffee – it can make coffee taste heavy, chalky, and dull, and will wreak havoc with your equipment too.
The ‘hardness’ of water is a measure of the concentration of calcium and magnesium minerals in the water. This is divided into ‘temporary hardness’ also known as alkalinity, which refers to the concentrations of calcium and magnesium bicarbonate, and ‘permanent hardness’, which refers to all other calcium and magnesium minerals, such as sulfates and chlorides. Both added together, or the total concentration of calcium and magnesium is referred to as ‘total hardness’.These minerals have different effects on coffee flavour and on the equipment, so the aim of water treatment is to selectively remove mineral ions, for example, calcium (Ca2+), Magnesium (Mg2+), or bicarbonate (H2C032-) from the water.
The net charge in water must always be neutral – so if you remove positively charged calcium ions, then either an equivalent amount of negatively charged ions (e.g. bicarbonate) must be removed, or they must be replaced with other positively charged ions (e.g. sodium). Ion exchange resins work by replacing the ions we want to remove with other ions of the same charge that don’t contribute to hardness – usually by replacing calcium ions with sodium.
Ion exchange water filters are the most common method for reducing hardness in water – they’re relatively cheap, and the most basic versions can even be ‘regenerated’ and used again.
Lanlang ® TC115FGDis food Grade macroporous weak acid cation exchange resin, used for softening, dealkalizing potable water and water for foods and beverages. It can be used to remove both of temporary hardness and alkalinity (carbonate, bicarbonate and hydroxide) from water. Its high total and operating capacity, and its good kinetics make it is especially suitable to be used in small cartridges for pitchers.
If you want to know more about food grade resin for coffee filters, welcome to contact us!