Is coffee for water quality as low as possible? What is the water quality requirement for coffee brewing? ppm?

Qianjie wrote in a previous article that if you want to realize the freedom of making coffee at home, you have to prepare a budget of more than 1,000 yuan. A set of easy-to-use coffee utensils can make you get twice the result with half the effort, while the quality of coffee beans determines the upper and lower limits of coffee flavor. For beginners, water quality is often overlooked.

I believe that many beginners begin a pleasant journey of brewing after preparing a set of cooking utensils and coffee beans. as for the use of water, they usually use tap water, and if they are particular about it, they use water filtered by domestic water filters. The coffee brewed out has an indescribable feeling, which often shows vague flavor and heavy mixed feeling. Then it will be blamed on the problem of cooking technology, thus falling into the scene of "turning the corner".

Water quality is precisely an important link affecting the flavor of coffee! Therefore, Qianjie thinks that in order to make delicious coffee, it is very necessary to know the knowledge of water. Although the water looks colorless and smells tasteless, it is difficult to detect anything unusual even when it is drunk. But if you use inappropriate water to make coffee, it will be terrible. Among them, the water quality is affected by the amount of trace minerals in the water. Generally use TDS (total dissolved solids) to say that an appropriate amount of calcium and magnesium ions contribute to the extraction of coffee, but too much calcium and magnesium ions will hinder the extraction of coffee flavor substances, and the water itself containing more of these minerals is not good, magnesium ions more water taste bitter, calcium ions more water taste slightly astringent. In the end, the taste and taste of a cup of coffee is also bad.

Therefore, tap water generally has a high content of calcium ions, which can be seen by depositing a layer of white scale in the pot, so the coffee brewed is prone to astringency. Note: TDS can only detect the content of dissolved solids, but can not distinguish the contents of magnesium, calcium and other trace elements. "but pure water without minerals is also not suitable for making coffee. As mentioned earlier, the right amount of calcium and magnesium ions contribute to the extraction of coffee flavor substances, coffee washed out of very "clean" pure water will show a sense of hollowness, and the aroma is weak. Just like, the water we come into contact with every day is not only calcium and magnesium, but also other minerals that affect the extraction of coffee. Therefore, we can often see top coffee brewing competitions in which contestants even make their own water to better extract the good flavor of coffee.

Such a tedious deployment, daily will not go to special contact, as daily coffee water, Qianjie recommended to use filtered water or bottled water. The TDS standard given by SCAA in "Water for Coffee" is 75-250ppm, but from the actual performance, the flavor of 100ppm extraction will be better if the TDS value is lower than that of TDs. If you are using a filtered water system, you might as well test the TDS of the water.

If you want to see if water quality problems affect the flavor of coffee, you can buy bottled water on the market for comparison. The choice and purchase of bottled water is not judged by the price, but as a sub-table. According to the suitability and stocking rate of bottled water, Qianjie suggests buying Nongfu Spring for comparison. (the flavor of Qianjie coffee is good, thanks in part to Nongfu Spring.)