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The Preparation

The innovative “Aqua Coffea” water preparation fosters the everyday awareness of good water quality and a new approach towards this valuable commodity.

The technique of this special preparation is based on changing the structure of the water itself, the mountain spring quality of Viennese water providing the original standard. The aim of this preparation is standardisation of the taste perception of Schärf coffee independent of the quality of drinking water at various locations around the world.

Through today‘s unnatural drinking water transport the natural structure of the water is largely suppressed, the water is compressed, loses its natural powers and is also loaded with various negative influences through everyday environmental pollution.

The water from a natural mountain stream for example, has a fresh liveliness through free, natural movement patterns. This free movement over pebbles in an open landscape creates a large surface area through which the water can absorb more information.

A mountain stream “dances” through the beauty of the natural landscape, while unnaturally transported water is essentially “blind”. It is constrained and loses its natural powers. When water clusters build clumps the uptake capacity of coffee aromas is limited. Through the special return to the spring water quality the water structure is reordered – the water is returned to its “natural condition”.

Through the “Aqua Coffea” process the water clusters are reduced, producing higher absorption of the coffee aroma with the same amount of water; The water can therefore hold more aroma; and the reduced cluster structure also reaches more papilla on the tongue with resultant increased stimulation of the sense of taste resulting in enhanced, consistent sensory perception of the coffee aroma.

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