PIAN DI SAN BARTOLO, Firenze (Italy) – Besides the sponsorship of the event that sees BWT and Sca in an active partnership since many years, BWT has also participated actively in the workshops that took place over the 2 days of the CTG Summit hosted by Accademia del caffè espresso in Florence, providing in depth knowledge with its international team and entertaining the participants with a small provocatory lesson on testing water quality.
The culture and knowledge of water filtration have been discussed and analyzed for many years, and thanks to SCA the water for the perfect coffee extraction has been studied and developed by many members in the coffee industry, first and foremost BWT who has pushed the level higher thanks to its own recipe based on magnesium: baristas, roasters, coffee machine manufacturers, all have understood the importance of this essential element in order to obtain the best taste in their extractions.
BWT at the Accademia del caffè espresso
During the 2 days of the Coffee Technicians Guild Summit in Accademia, BWT has brought the attention to the role of the technician of coffee machines, an important figure and key factor for the respect of fundamental parameters of water for coffee and the correct functioning of the water filtration systems.
It is essential that the technicians respect some fundamental passages in the measurement of the physio-chemical factors of the water, analyzing correctly the results and acting in consequence.
BWT worked during the CTG Summit to attract the attention of the technicians, challenging them and accompanying them by hand in the measurement of different water qualities prepared especially for the event; the correct use of the instruments is the only way to guarantee that the water then is treated correctly through the filtration technologies available today on the market.
It is only in this manner that the technician can carry out professionally his activities, for the good of the roaster and the barista that can then obtain the optimal extraction, and for the good of the equipment like coffee machines that are becoming ever more precise but also more complex in the internal parts that are in contact with the passage of water.
