How to make coffee with pure water?

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Are you still using RO sailors to make coffee?

Change it to mineral-containing water quality and try it in a second.

In doubt, do you think the flavor of coffee beans will affect the water quality? It's just brewing...

Minerals and coffee flavor

The content of minerals in water is important for the extraction of flavor components, and the content of individual minerals will also cause differences in flavor.

Water quality is very important for coffee extraction.

It is not uncommon that there are minerals in the water, and the amount of minerals will affect the taste of the water, which is also the reason for the existence of mineral water on the market, but the minerals in the water will affect the extraction of coffee beans, not only coffee, but also tea, but have you ever wondered why?

It has been discussed in the literature that the mineral ions such as calcium, magnesium, sodium and potassium in water will affect the thermokinetic extraction ability of coffee, resulting in the change of coffee flavor, in which magnesium ion has a strong adsorption capacity. therefore, the flavor components (organic acids, phenols and other substances) in beans can be extracted, and then improve the level of coffee. At the same time, the European Fine Coffee Society (SCAE) also recommends that brewing coffee with water within the hardness of 300ppm will have the best flavor, so when the operators master the key hardness of these water, they can brew according to different bean characteristics (light, medium and deep roasting), so that the flavor of the beans can be completely released.

But most coffee chains and superstores use RO water to brew coffee, because RO water is easy to obtain and large enough to meet the commercial demand, while boutique coffee shops use water with high hardness to brew coffee, such as mineral water or adjusted water quality, which is why the handmade coffee in high unit price coffee shop has more flavor.

How to make hand-made coffee taste better

Under commercial considerations, most operators do not have too many requirements for water quality, only "have" but not "good".

There is no perfect coffee in the world, but there is the most suitable water quality for coffee beans.

How a quenched bean can realize its potential determines your evaluation of it in the brewing time of dozens of seconds, but … Have you ever thought that the main ingredient of a cup of coffee is water, and any factor that affects the water quality will also change the flavor and tonality of coffee beans? We may not have thought about the taste of different people, but many studies have confirmed that the effect of water quality on the whole cup of coffee is actually no less than any link. If we pick out the water quality that makes it bloom, isn't that what we crave?

Can hand-brewed coffee extract the original taste of coffee beans with pure and impurity-free water quality?

Employees can release and remember the flavor, taste and impression of coffee beans in their taste buds through the extraction of water.

But when it comes to water quality control, they are all handed over to drinking fountains or water purifiers, always wishful thinking that they can help us check the pure water quality and extract the perfect flavor. but this idea should be impacted by trying water with different mineral concentrations.

Minerals in water are the key to the extraction of coffee flavor substances.

Ionized minerals are very important, but the extraction efficiency of distilled water and low hardness water can not be improved. Only the water quality rich in ions can bring these flavors to the coffee liquid and improve the flavor and overall taste. The water quality recommended by the SCAE Coffee Association only falls within a certain range and cannot standardize the special water for coffee, so it can not effectively enhance this awareness. At the same time, the origin, treatment, baking degree and brewing methods of coffee beans are all important keys to affect the matching water quality. It is necessary to establish a large database in order to have the most suitable water quality for coffee.