Coffee and tea tastes better with Kangen Water®. The flavor is richer, bolder, and more satisfying. In Phoenix Arizona, coffee shops seem to be on every corner, but with an SD-501 Kangen Water® machine, you’ll make the best tasting and healthiest coffee right at home.
Today I did an experiment to see if the benefits of Kangen Water® are lost when I make coffee.
Your results will depend on your machine, calibration of your meters, and your source water. Here are my results.
I started with Kangen Water® that had a pH of 8.6 which of course is alkaline water. The ORP (oxidation reduction potential) or the antioxidant value of the water was negative 410. Negative numbers mean the water is an antioxidant. Negative numbers are good. Positive numbers means the water is oxidizing. The more positive the number is, the more unhealthy it is to drink. The more negative the number, the better it is to drink.
After making the coffee by putting the water through a drip filter coffee machine, the pH of the water dropped to 5.2. This is not surprising because coffee is very acidic. Kangen Water® brought the pH up from what it would normally be with regular water. The ORP fell to negative 104. So some of the antioxidant value of the water survived the coffee making process.
Previously a few years ago I did the same test with tea. I boiled Kangen Water® in the microwave. I also boiled Kangen Water® on the stove before making tea. The results were similar. The antioxidant value of the water declined but it was still an antioxidant. The alkalinity of the water did not change with temperature, but adding tea which is acidic did lower the pH.
Kangen Water® is superior because of it’s stability even when making coffee or tea. Alkaline water properties can decline rapidly, but Kangen Water® maintains it’s healthy properties longer.