The World Champion teaches you how to make Coffee-- Wang Zechong's experience in choosing Coffee quality

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When making coffee, in addition to having an in-depth understanding of coffee beans, it is also important to study water. "and for the philosophical meaning that water represents, it is profound and fascinating. It is the source of life and an indispensable energy in life. "said Wang ce.

I have heard Wang ce say countless times about the importance of water quality to coffee, but it is not until today that I have a chance to ask him for help. "in essence, after deconstructing black coffee, it is actually water and coffee beans, of which water accounts for far more than people think, as high as 98.5% to 99%. "

Wang ce cut into the effect of water quality on coffee with taste. "you can imagine that there are calcium or magnesium ions in this cup of water. These elements have flavor and are conducive to coffee extraction." For example, when calcium ions combine with the aromatic substances in coffee, they will extract the taste of nuts or chocolate, while magnesium ions will enhance the floral and fruity aromas, so the coffee brewed with it will naturally have a positive effect. He said that when participating in the competition, the water most suitable for the beans is first made in the laboratory, and then carried into the venue for use, all in order to maximize the flavor of the beans.

Iced coffee is made in a variety of ways, including iced hand-made coffee, cold-extracted coffee and ice droplets. Wang ce likes the cold-extracted method best. "Lengjie's style can fully feel the smooth body and long tail of a bean, which is quite different from the ice hand's emphasis on flavor and tonality. "the ice droplets have to be extracted longer because there is no temperature." the water flows through the thick layer of coffee powder, which is a bit like mineral water filtered by the ore, with the essence of coffee flavor. "

"Mineral water has a great touch in the mouth and is quite round, and the coffee produced will retain the same tone. Wang ce recommends sun-treated beans, which are quite in tune with mineral water. This kind of coffee beans with strong flavor and high sweetness can be well matched with the sweetness of mineral water itself. For example, the sun-dried Guji sold in the store is very suitable.

For Wang ce, mineral water is the best choice for cold-extracted coffee. "after boiling, the elements originally contained in a lot of water will evaporate, while mineral water is rich in minerals and can be combined with coffee in the most primitive state. Bring out pure beauty. "he also generously shares the fact that he makes cold extract coffee in the VWI by CHADWANG store, with a gouache ratio of about 11 grams, soaking for six to eight hours with water of 110g to 140g. If he is interested, he can also use mineral water at home to try to make his own coffee. "the average household tap water must not be as exquisite as the filtration system used in the store, instead of using high-quality bottled water, it can better show the nature of coffee and reproduce the best flavor in VWI by CHADWANG stores.

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