What kind of water is better to use to make coffee by hand? is it good to use Nongfu Spring to make coffee?

When he was chatting with a friend in Qianjie, he said, "because the coffee outside (the coffee shop) is too expensive, I made it myself. I don't know, I accidentally fell into the bottomless pit of hand coffee." To be honest, the entry budget for hand-brewed coffee is the lowest for so many kinds of coffee, but there are always some good-looking gadgets and interesting things to seduce people's wallets.

Qianjie has also shared before, the initial investment of about 1000 yuan can get a good hand experience, of course, there is no cap. Friends with insufficient budgets spend as much money as possible. But everyone will have a different understanding of this "blade". Some people will think that it is necessary to have a good hand pot, some people will think that it is necessary to have a good bean grinder, some people will think that there should be good coffee beans, and some people will think that some beautiful utensils will make people feel happy, and the coffee will taste better. So people will allocate the budget to what they think is the "blade".

Qianjie believes that coffee beans, bean grinders and water are the most important in hand-brewed coffee. Coffee beans and bean grinders are easy to understand. Coffee beans determine the upper and lower limits of your cup of coffee, and the rest depends on what level you break out of the upper and lower limits. The bean grinder is one of the most important cooking utensils, without one. In front of the street, I often come across some friends who have just entered the pit to say why this coffee is so bitter and why it is so sour, and then send a picture of the powder pit after brewing. The powder pit is either starched or the particles are visible to the naked eye. Part of the reason is that you didn't find the right grinding degree when you just started to learn to make coffee, and more part of the reason is that the grinding quality of the bean grinder is too poor.

The remaining water is a factor that many people will ignore, because water can be found everywhere, and there is a friend in Qianjie who is willing to spend a lot of money to buy coffee beans, hand-brewed coffee utensils, and practice brewing skills very seriously. However, he is not very particular about the water for making coffee, so he uses the direct drinking water filtered by the home (quite expensive) filter to make coffee. He said that sometimes it tastes good, sometimes it is not quite right, and the taste of coffee is very mixed. At first, Qianjie told this friend that the water quality might not be suitable for making coffee, so he asked him to try another water. at first, he didn't believe it was the water, so he bought a bottle of Nongfu Spring skeptically and went back to try it. The concentration of a cup of hand-brewed coffee is about 1.3%, that is, the proportion of water is as high as 98.7%, so coffee beans and water account for a very heavy proportion of the flavor of a cup of coffee. According to the research of some mainstream institutions, if the water contains appropriate calcium and magnesium ions, the coffee will taste better. But if there are more magnesium ions, the coffee will be bitter, and if there are more calcium ions, the coffee will taste mixed and astringent.

At present, according to the water quality of coffee brewing on the surface of some coffee authorities, TDS will be better at 75-250ppm, but it does not mean that TDS is no problem in the recommended range, because TDS can only detect the content of impurities in water, but can not analyze the proportion of trace elements. In addition to calcium and magnesium, there are also potassium, sodium, strontium and other trace elements in water.

Of course, you don't have to be too picky about the water quality. if you just make coffee, you don't need to study it so deeply, you just need to know that the water quality will also affect the flavor and taste of the coffee. As for whether the water quality needs to be changed, it depends on the specific flavor of the coffee. If the coffee does not taste uncomfortable, there is no need to change the water. If using all kinds of flushing methods will still show the same negative performance, then it is likely to be coffee beans or water quality problems. The specific exclusion method is also very simple, for other beans will not appear the same negative situation, replaced with Nongfu Spring coffee, whether the flavor and taste of the coffee has been improved. I chose Nongfu Spring because its water quality is suitable for making coffee, and it can be bought anywhere, and the price is good. )