Coffee knowledge of the effects of various substances in water on coffee
Choosing the right water can make coffee completely release its unique flavor, and every chemical in the water may react with coffee beans, thus affecting its taste and flavor. understanding the possible effects of some common chemicals in water on the taste of coffee is helpful for us to choose the right water.
Magnesium
Too much magnesium will make the coffee look lighter.
Lead
Too much lead can make coffee more sour, astringent, and even lead poisoning.
Manganese
Manganese increases the bitterness of coffee.
Chrome
Chromium will make coffee astringent.
Nickel
Nickel makes coffee sour and has a metallic taste. Nickel in water usually dissolves into the water from the container in which the coffee is extracted or contained.
Silver
To produce the smell of metal, there is usually no silver in the water, and it is dissolved into the water on the utensils.
Zinc
It will produce a strange bitter taste. There is usually no zinc in the water, but there are still many places in China where tap pipes are made of zinc.
Water quality is very important. In order to get a good cup of coffee, but also for our own health, we must use purified water to extract coffee. If you buy bottled water, it is best not to buy mineral water to make coffee. Pure water is the best choice.
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Robusta
People habitually treat things with dichotomies, good and bad, good and evil, good and bad... The same is true in the coffee world. Arabica coffee beans are always classified as good, and its distant relative Robusta coffee beans tend to be classified as bad. We might say, if Arabica is a gift from angels
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How to judge whether the raw beans of coffee are fresh in the first processing of coffee
From the fruit state of coffee beans when they are picked from the tree to the state of raw beans that can be baked, the moisture content of coffee beans will be controlled between 9% and 13%, and it is not easy to bake if the water content is too high or too low. Generally, we get newly collected raw beans with water washing treatment, the moisture content is usually about 11.5% to 12.5%, half-washed Mantenin may reach 13%, and half-washed Brazil is 11% ~ 12% per day.
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