The difference between hard water and soft water for cooking
In the brewing process, water plays an important role in brewing a good cup of coffee. It plays the role of solvent and is responsible for extracting the flavor components from the coffee powder. The hardness and mineral content of water will affect the extraction efficiency of coffee. Hard water will change the proportion of substances dissolved in coffee powder the hardness of water is the number of scale (calcium carbonate) in the water, the ideal water contains a small amount of hardness, but if the content is too high or even very high, it is not suitable for making coffee. High-hardness brewed coffee lacks hierarchy, sweetness and complexity. A perfect water quality recommendation for brewing coffee published by the American Fine Coffee Association abbreviated as SCAA. The smell of the water is clean, fresh, odorless, and the color is clear. Total oxygen content 0mg/l 180 °solid content in water 150mg/ acceptable range 75 to 250mg/L hardness is 4 crystals or 68mg/L acceptable range 1 to 5 crystals total alkali 40mg/ pH 7.0Na content 10mg/L
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