Blessed is the world's first mass-produced coffee mixed with water to enter China.

More than 90% of a cup of coffee is water.

(espresso espresso is about 90%)

Hand-brewed boutique coffee even more than 98.5%)

So the quality of water is also very important!

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For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Before introducing the world's first coffee water, let's learn how to make a good cup of coffee. This is the key factor in determining the quality of a cup of coffee. Listen to what John Ryan Ting, Singapore's first barista and three-time WBC Singapore champion, says.

John Ryan Ting

2013-2015 WLAC visual judges

2013-2015 WLAC sensory judges

2008, 2009, 2015 World Barista Competition Singapore Division Champion (SNBC)

Represented Singapore in the WBC World Barista Competition in Seattle and Los Angeles, and reached the semi-finals.

one

Freshly ground coffee beans

The choice of coffee beans determines the quality limit of a cup of coffee. Please use fresh and complete coffee beans instead of packets of pre-ground coffee powder. How to buy fresh coffee beans? Please look for coffee shops in your city and find those small packages of coffee beans baked by local roasters, which are generally fresh and qualified choices. Of course, the quality of coffee beans is proportional to the price, and micro-batch boutique beans are naturally much richer in flavor than commercial beans.

two

Grinding matters

Please grind the coffee only before making it, so as to give better play to the flavor of the coffee. If the coffee beans are ground in advance, some flavors of the coffee will be distributed and lost a few minutes before brewing, and the best grinding time is only before brewing. Rough grinding can lead to poor coffee quality, while fine grinding can increase bitterness, and most of the drip coffee machines we use (American coffee machines) need to be matched with moderately ground or moderately ground coffee powder. It is extremely important to get a good cup of coffee, an evenly ground electric mill, or a manual mill.

three

Coffee specific gravity

Weigh the coffee you made. Every time you make coffee, please use the same ratio of coffee to water and use quantitative criteria to help maintain a stable quality of your coffee. We propose a ratio of 1:16 (that is, 1 unit of coffee with 16 units of water), which is a ratio with the right concentration. Of course, you can adjust this ratio according to your personal preference, for example, some people will adjust to 1:14 thick or 1:20 light, this quantitative reference makes it easier for you to brew!

four

Pre-soak your ground coffee

It is quite possible that your dripping coffee opportunity allows you to skip an important step in making coffee. Filter paper hand coffee (unlike an automatic dripping coffee machine) requires an important step-pre-soaking, or "blooming". Pour hot water into the ground coffee and your coffee powder will release the carbon dioxide gas that remains during the roasting process. If this step is not done well, the pre-soaking at the beginning will make the coffee powder out of harmony with the water, resulting in less successful brewing of coffee. To pre-soak your coffee, first put the filter paper in the funnel and add ground coffee. Slowly pour into the coffee pot about 1.5 times the weight of coffee 88-95 degrees Celsius water, make sure the coffee powder is thoroughly wet, and then preheat. Preheat for about 30 to 45 minutes before you start making coffee.

five

Suitable temperature

The best brewing temperature is 88-95 degrees Celsius, usually after the water is boiling, let it stand for 15-30 seconds before cooking. Of course, at present, many electric kettles or regular thermometers that show the temperature on the market are also necessary tools for making coffee.

six

water

90% of a cup of coffee is water. Use pure and fresh filtered water or high-quality mineral water with relatively low mineral content to brew your coffee. Mineral water with too much mineral content will lead to dry taste and heavy taste of coffee. Pure water with too little or no minerals will make the coffee lack of texture and often cause the loss of taste, making the coffee tasteless and unitary.

So how important the water for making coffee is, it goes without saying! Singapore three-time barista champion: John Ryan advocates good water with quality coffee is even better! With the development of boutique coffee industry in China, the world's first mass-produced coffee with water, Bello X John Ryan coffee water produced by Singapore Bello Group has officially entered China, and coffee boutique life has done exclusive online promotion, so as to cater to China's fast-growing coffee market! Singapore Coffee Champion John Ryan blends high-quality mountain spring water and distilled water in a specific proportion, making it more suitable for brewing coffee or drinking coffee.

The moment of the competition of Singapore coffee champion John Ryan

[coffee water drinking instructions]

1. Brew coffee to give a cup of coffee a more complete and mellow flavor.

2. Drink with coffee: especially after tasting a cup of good Italian concentrate, let the sweetness and softness of the specially seasoned mountain spring water add more aftertaste!

3. Drink directly: as a high-quality mountain spring water, the taste of Bello x John coffee water will not let you down! Natural weak alkalinity and scientific proportion of natural minerals will also be more conducive to your health.

[water quality characteristics]

South Taihang 700m deep rock water as the water base, and joined hands with Singapore champion barista John Ryan Ting to TDS more than 380mountain spring water, to reverse osmosis technology to deal with distilled water for scientific proportion blending, after repeated blending, without destroying the natural softness of mountain spring water and back to Gump on the basis of mineral characteristics of the water source, TDS diluted to 108 scientific proportion, more suitable for brewing or matching coffee to drink.

[cup test results]

Compared with ordinary soft filter water, Bello x John coffee water generally neutralizes the fruit acid in coffee, increasing the sense of softness.

When brewing coffee by hand, the use of coffee water can make the flavor of coffee more complete and delicate, and it is very easy for beginners to capture the hidden flavor that is not easy to come out of single beans.

When drinking with coffee, the water quality of natural weak alkaline (PH7.3 ±0.5) is beneficial to neutralize the acid quality of coffee beans, while improving the drinking experience of coffee, taking into account the health-preserving demands of "not drinking coffee will die".