Coffee review

Is coffee important to water quality requirements? The water quality that best reflects coffee flavor

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, Is coffee important to water quality requirements? The water quality that best reflects the flavor of coffee The ancients believed that tea is the god of water, water is the body of tea, non-real water Mo shows its god, and its refined tea Mo peeps its body. Emperor Qianlong, who loved tea, did not hesitate to measure the weight of water in the world, and finally decided that the water of Yuquan Mountain was the first in the world. Scotch whisky, known as the water of life, must be made with this

Is coffee important for water quality? The water quality that best reflects the flavor of coffee

The ancients believed: "Tea is the god of water, and water is the body of tea. If it is not real water, it will not show its god, and its fine tea will not peep into its body." Emperor Qianlong, who loved drinking tea, did not hesitate to measure the weight of the water in the world, and finally decided that the water in Yuquanshan was the first in the world. Scotch Whisky, known as the "water of life", must use local unpolluted water-filtered by granite and baptized through the peat riverbed. The world-famous Maotai Distillery must be built in the upper reaches of the Chishui River leaning on mountains and water, using local water sources with low hardness, rich trace elements and no pollution. In fact, for any high-end drink, water quality is the core factor that can not be ignored.

✪ extraction of coffee, we need fresh, odorless, moderate pH, pollution-free water. ✪

Freshness means that the water is rich in oxygen and full of vitality. Chen water, which has been kept for too long, obviously does not meet the fresh requirements and can not be used to make coffee. Warm water (hot water) is not the first choice for extraction because of its low oxygen content-if you can rinse cold water and start heating, it is best not to use hot water, such as a siphon pot to make coffee. Of course, there is a need to save time. No smell is an obvious and important condition. In many cities with poor water quality, there are not only many impurities in tap water, but also high chlorine content, which leads to strong smell and has a serious impact on the taste of coffee. I think many coffee shop operators need to spend more energy on water quality treatment to ensure that there is no smell in the water. This effort is much more effective than upgrading extraction equipment or improving extraction technology. Moderate pH is very easy to understand, the best brewing water is neutral water with a PH value of 7, neither acidic nor alkaline.

0