How important is the quality of a good cup of coffee? How does water quality affect the aroma and taste of coffee

The importance of coffee water quality

The content of water in a cup of coffee is more than 98%, and brewing is the last step in making coffee. The high quality of selected coffee requires more correct brewing techniques and skills, so the quality of water quality is very important.

Generally speaking, the water quality with slightly higher hardness but not too high water quality is the most suitable for brewing coffee. The minerals in the water can have an "alternating" effect with the internal substances of the coffee, so the taste can produce a better quality.

Water with high oxygen content is also more suitable for brewing coffee, only because the quality of water with high oxygen content can improve the flavor of coffee, but the oxygen content of fresh cold water is much higher than that of water that is heated and then cooled. Therefore, it is recommended to use fresh cold water as heating teaching.

Generally, the distilled water on the market belongs to pure water, that is to say, there are almost no minerals, and the relative alternation between nature and the internal substances of coffee will not occur. Although the brewed coffee has fragrant aroma, it does not have a taste to speak of.

Although mineral water has more minerals, the mineral water sold in the market is different, and there is a considerable gap in content. Therefore, it is recommended to use mineral water to make coffee, you might as well try a few more to make a comparison.

Some people may not know much about it, but to put it more simply: water quality with higher mineral content will be more suitable than tap water. Tap water is better than distilled water.

How does water quality affect the aroma and taste of coffee

(1) Water can screen out good aroma components to awaken the flavor of coffee.

The strongest parts of the aroma will be extracted at the beginning, and as the coffee particles come into contact with water for longer and longer, bitter, bad-flavor substances will be gradually released.

(2) the ideal TDs value can show the flavor of coffee.

Scientific experiments have confirmed that minerals (calcium, magnesium, potassium, sodium) and trace elements in water can change the sensory properties of coffee.

The right amount of minerals will help to improve the flavor, aroma, taste, sweetness, mellow, aftertaste, etc., while excess will change the taste of coffee, making it strongly sour and astringent.

(3) the effect of ions in water on the extraction of flavor substances.

There are seven ingredients in coffee beans, including lactic acid, malic acid, citric acid, quinic acid, chlorogenic acid, caffeine, and eugenol, which plays the role of fragrance.

The combination of cations (magnesium and calcium) dissolved in water will improve the extraction rate of aroma components and affect the final flavor of coffee.

(4) using water taste map to analyze different water quality.

Water is tasteful. in the book, the sensory characteristics of ideal water quality, high TDS value water, high pH value water and salty water (or salt water), such as aroma, acidity, sweetness, bitterness, pure thickness, and metallic taste, are presented in a water taste diagram, mastering the performance and characteristics of water, you can highlight the level of coffee.