Specialty Coffee Brewing Tutorial: How to Make Apple Water Brewed Coffee

As a true local from Guangdong, when faced with a pile of apples that couldn't all be eaten, FrontStreet Coffee would typically first think of making soup with them. However, a friend suddenly mentioned that water boiled with apples could replace regular drinking water for brewing coffee, and supposedly the taste is absolutely amazing! Really???

According to FrontStreet Coffee's research, this brewing method actually hasn't been around for long - it only started gaining popularity in coffee circles about a month ago. Netizens first cut or slice apples, boil them in water for a few minutes, and then proceed with the regular pour-over process. Although everyone uses different coffee beans and slightly different brewing methods, the results show that most people who tried it gave positive feedback. Is the effect really that good?

Considering that apples have a naturally light fragrance, the resulting apple water is slightly acidic and sweet with an overall light profile. To fully appreciate the delicate taste of coffee, it's best to pair with coffee beans that aren't too darkly roasted. This prevents the fruit aroma from being masked and allows the acidity of the apple water to harmoniously blend with the coffee, achieving better extraction results.

For this experiment, FrontStreet Coffee used Ethiopian Sidamo Santa Verna, a medium-light roast bean that presents tropical fruit notes like guava, dried mango, and citrus after brewing.

Preparation and Materials

1 apple, 300ml drinking water, a wellness kettle (pot + heating element), and 15g Santa Verna coffee beans. Pour-over parameters as follows:

Coffee beans: 15g
Powder-to-water ratio: 1:15
Water temperature: 90°C
Grind size: EK43s grinder setting 10
Filter: V60
Brewing method: Three-stage pour

Brewing Steps

Step 1: Cut the apple into small pieces, add 300ml room temperature water and begin heating. After boiling, continue cooking for 5 minutes. (Since apple flesh absorbs water during cooking, FrontStreet Coffee suggests preparing slightly more water.)

Step 2: While waiting for the apple water to cook, weigh and grind the coffee beans, then add the grounds to a moistened filter paper.

Step 3: Transfer the freshly boiled apple water to a pour-over kettle. When the temperature drops to 90°C, begin timing and pouring.

Step 4: First, pour 30g in a circular motion for a 30-second bloom. For the second stage, maintain a medium, vertical water flow and pour 100g of apple water in large circles (timer shows 130g total), trying to raise the coffee bed as much as possible. When the coffee is about to finish dripping (around 1:10-1:15), use a small water flow in small circles to pour the third stage of 95g hot water. The liquid level should remain consistent with the coffee bed. Total time: 2:05.

Comparative Analysis

For comparison, FrontStreet Coffee brewed another cup using the same coffee beans with Nongfu Spring water (the shop's regular choice) using identical parameters.

FrontStreet Coffee observed that the Santa Verna brewed with apple water appeared slightly cloudy, with a fragrance of apple peel and light sugarcane notes. In contrast, the version brewed with Nongfu Spring water was significantly clearer in texture and deeper in color, with the coffee releasing aromas of caramel, flowers, and sweet orange.

Nongfu Spring Coffee:

The taste reveals notes of lemon, blueberry, guava, and fruit wine, with not only rich fruit aromas but also moderate body and fermentation sensations. As the temperature decreases, the acidity becomes as bright as lemon, accompanied by nutty fragrance, creating a very layered experience.

Apple Water Coffee:

The first sip brings the sweet and sour sensation of apple juice, with a very noticeable juice-like quality. This is followed by passion fruit, mango, and a hint of fermented wine aroma that spreads in the mouth. However, these flavors aren't intense, so apple still dominates the taste. As the temperature gradually drops, the acidity becomes more pronounced, while the coffee's own aroma doesn't fully emerge, lacking some richness.

Scientific Analysis

Coffee is approximately 98% water, and the water's pH level determines to some extent how coffee flavors express themselves. Compared to regular Nongfu Spring water, apple water is slightly acidic, which weakens the release of certain flavor compounds in coffee. In the Santa Verna that FrontStreet Coffee selected, this reduction of mid-to-late stage aromas allowed the apple flavor to mask the coffee's flavors.

Second Round Optimization

To achieve a better drinking experience, FrontStreet Coffee chose washed Yirgacheffe for the second round of extraction. This bean is light roast and typically produces coffee with white floral notes, tea-like sensations, and distinct lemon-citrus characteristics.

Since the first round's apple water concentration was too high and covered the coffee flavors, likely due to boiling for too long, we adjusted to maintain a rolling boil for only 3 minutes. Additionally, to allow the Yirgacheffe flavors to fully express, FrontStreet Coffee split the original three-stage pour into four water pours (30g+65g+65g+65g).

Second Round Brewing Parameters:

Coffee beans: Ethiopian Washed Yirgacheffe
Powder amount: 15g
Powder-to-water ratio: 1:15
Grind size: EK43s setting 10.5
Water temperature: 91°C
Pouring method: Four-stage pour

First pour 30g of apple water for a 30-second bloom. During the degassing waiting period, you can simultaneously smell the fresh fragrances of apple and citrus. After 30 seconds, begin pouring the second stage of 65g water with a slightly larger, straight water flow, raising the entire coffee bed, completing around 45 seconds, then wait for the coffee to filter. When the liquid level drops to nearly dry, begin pouring the third stage of 65g, and so on, until reaching the total water amount of 225g.

The pour-over Yirgacheffe with apple water was noticeably more harmonious in flavor than the Santa Verna version. The initial sip revealed the apple's natural fragrance blending perfectly with the coffee's notes of orange, blueberry, nut kernels, and green tea. The concentration was moderate, with a sweet, sour, and bright taste, much like drinking a mixed fruit juice.

Final Experiment: Iced Geisha

To fully explore this method, FrontStreet Coffee finally tried brewing an iced pour-over with Panama Boquete Geisha using apple water, using shop-standard parameters: 15g coffee beans, powder-water-ice ratio of 1:10:5, water temperature 91°C, EK43s grinder setting 9.5, three-stage pour.

Conclusion

Finally, FrontStreet Coffee tasted this "special Geisha drink" and found that the iced brew with apple water also worked very well. The sweetness and fragrance of apple were particularly prominent, tasting as if sugar had been added. With the enhancement of ice, Geisha's citrus acidity and subtle floral notes emerged, creating an overall refreshing and juicy experience. It must be said, this was truly a very special experience.

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