What kind of water do you use for coffee? Different water quality will also have an impact on coffee?

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Coffee liquid-A liquid extracted from unadded coffee powder by unadded natural water. There are only soluble substances and water in the coffee.

There are only about 1% of the water-soluble substances in a cup of coffee, and the rest are water, so it can be seen that the choice and use of water can affect the feeling of the coffee liquid after entering the throat.

The water quality mainly affects the coffee liquid in the following three points:

1. The pH of water (PH value)

two。 Soluble substances in water (TDS)

3. Softness and hardness of water (content of calcium and magnesium ions in water)

"the pH of water (PH value) refers to the strength of acidity and alkalinity in an aqueous solution. "

Acidity and alkalinity is to describe the degree of acidity and alkalinity of aqueous solution, expressed by pH value. Under the standard condition of thermodynamics, the aqueous solution of pH=7 is neutral, while that of pH7 is alkaline.

The stronger the basicity, the stronger the ability to counteract acid.

On the contrary, the stronger the acidity, the stronger the resistance offset by alkalinity.

Tap water in China is generally weakly alkaline, with a little bit around 6.5 in the north (I can only say around, I can't say anything else).

When we extract the coffee liquid, we will find that [the coffee liquid extracted with different water quality will change not only the taste of the coffee, but also the color of the coffee liquid, which is affected by the PH value]

The PH value of coffee liquid is between 5 and 6, which is weakly acidic. The choice of PH value is only a basis for adjusting the acidity of coffee liquid. The higher the PH value is, the stronger the effect of reducing sour taste is. Using water with higher PH value to brew coffee will make the coffee taste softer and less sour, while people who prefer sour taste will think that higher PH value will lose the original taste of coffee.

It is simply understood as: what proportion of other substances are dissolved in water? these substances can be salt or sugar. Note that it is "dissolved" and the suspended matter does not count.

Because when we use mineral water with higher PH value to brew coffee, the sodium ion in the water is higher, and sometimes it is easy to produce too salty taste. Therefore, it is not that the higher the PH value of water to extract coffee liquid, it means that the coffee tastes better, this value is only one of the factors that affect the flavor.

Generally speaking, water with too much or too little minerals is considered to be unbalanced water quality. It is assumed that the high content of calcium and magnesium ions will hinder the extraction of caffeine, high-quality tannic acid and other main ingredients of coffee. On the other hand, for example, the higher hardness of water quality, its effect will also be directly reflected in the bitterness of coffee.