Water quality affects coffee extraction Minerals affect coffee color and flavor
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Coffee fans who pay attention to the taste of coffee and high-level coffee shops will be equipped with professional water filters to control water quality:
98% of the ingredients in coffee come from seemingly colorless and tasteless "water"! In fact, the difference in water quality has a great impact on the taste of coffee!
The quality of a cup of coffee depends not only on the quality of coffee beans and the way they are brewed, but also on the effect of water on coffee.
Good water does not necessarily make good coffee, because the minerals in the water will affect the color and flavor of the coffee.
Water contains many kinds of minerals, such as calcium ion, magnesium ion, calcium carbonate and so on. The mineral content of water is mg/l. Water can be simply divided into two kinds: soft water and hard water.
Soft water: the content of calcium carbonate in water is lower than that of 100mg/l. Most of the tap water and groundwater in Japan are soft water, which can highlight the sour taste of coffee.
Hard water: the content of calcium carbonate in water exceeds that of 100mg/l. In Europe, it is mostly hard water, which can highlight the bitter taste of coffee.
When the content of calcium or magnesium ion in water is too high, it is easy to affect the release of caffeine and tannic acid.
In addition, the bitter taste of coffee is also more difficult to dissolve in low hardness water.
Therefore, season, climate, place, time and temperature will affect coffee.
Because everyone's taste is different, it is difficult to distinguish the effect of water on the flavor of coffee.
It still depends on individual taste, it can only be said that water will have a certain effect on the flavor of coffee.
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