What water is the best way to make coffee? Is Nongfu Spring suitable for making coffee? How to make American coffee best?

After drinking a good cup of coffee at the Qianjie store, many friends will buy a bag of the same beans and go home to make their own. But often, the coffee made is very different from what the store drinks. Even if the parameters and extraction methods are exactly the same, the taste and taste of coffee always keep a certain distance from the taste. Whenever a friend asks such a question, Qianjie usually questions not only the grinding of coffee powder, but also the water used in making coffee.

Whether it's extraction or dilution, water accounts for more than 90% of the total in a cup of black coffee. Therefore, water will have a direct impact on the quality of coffee. The influence is mainly divided into two aspects, one is the flavor of coffee, the other is the taste of coffee.

Effect of water on coffee extraction when water is used as a solvent to extract coffee, the hardness of water will affect the dissolution of flavor substances. And it is the substance content in the water that determines the hardness of the water! Although the water surface looks colorless and free of impurities, in fact, most of the water contains calcium, magnesium, potassium, sodium ions and other substances, which are the key factors affecting the dissolution of coffee flavor substances. According to research, when the water contains calcium ions, the acid quality of coffee can be better dissolved, and when the water contains magnesium ions, the extracted coffee will be more sweet and fragrant. But both have a common premise, that is, moderation.

In the guidelines for drinking Water quality issued by the World Health Organization, the degree of softness and hardness of water is divided. When the hardness of water is below 200ppm, it will be defined as soft water, and when the hardness of water is above 200ppm, it will be defined as hard water. In general, hard water and pure water without substance are not suitable for extracting coffee for a simple reason. Pure water containing nothing will dissolve much less matter, so most of the time the coffee made with them is less layered and needs to be corrected by more extreme parameters; and when there is too much material in the water, when the water quality is excellent, it will also make it difficult to dissolve (or even bitter). So the hardness of the water used for coffee extraction is recommended by SCA to fall within the range of 75-250 ppm, and the ideal value is 150ppm.

The effect of water on the taste of coffee is "three!" In the article "Tips to make American style better," Qianjie mentioned that in the process of making American style, water not only acts as a "solvent", but also contracts to dilute the concentration of coffee. Therefore, the taste of the water will directly affect the coffee.

The taste of water, that is, the taste of water, can be said to be the first feeling of water. In our daily life, we can often hear words such as "mountain spring water in a certain place will taste sweeter" and "so-and-so mineral water will be more sweet than so-and-so mineral water." all of these refer to the taste of the water. how it feels when it drinks. Similarly, the taste of water is affected by hardness, but not only that. There are other factors such as acidity and alkalinity. If we use clean, sweet and soft water when making American coffee, the taste of American coffee will be relatively fuller, brighter and sweeter. If you use unfiltered tap water with very hard water quality, the American coffee produced is not only less delicious and tastes less good, but may even lead to astringent, bitter and other negative performance of the coffee.

In fact, it's not just coffee, it's the same for tea. I believe everyone has read the story of Lu Yu, the tea saint, in primary school textbooks! Such as: Lu Yu wrote three volumes of tea in the Tang Dynasty and spread for thousands of years. ). In the Tea Sutra, Lu Yu, the saint of tea, made a detailed classification and evaluation of the water used in making tea. Well water, river water and landscape are the three types of water sources he divided into, and gave his own evaluation: "under the well water, in the river, on the landscape." Therefore, it can be seen that whether it is tea or coffee, the "quality" of the "solvent" itself is indeed worthy of attention. So the question is, what is the best water to use to make coffee?

What kind of water is the best for coffee? Regardless of what kind of water is best for coffee, we can first remove unfiltered tap water from the ranks. Although the tap water in most cities can reach the standard of soft water without filtration, that is, the hardness is less than 200ppm, as mentioned in Qianjie, there are many other substances in the water besides calcium and magnesium ions. For example, chlorine.

The reason why we smell a smell like swimming pool water in tap water is from the trace chlorine left in the water, and then if we use this water to brew coffee, the cleanliness of the coffee will be reduced, the taste will be mixed, the taste will be inferior, and even bitter. But it is not without a solution. If we use a filtration system to filter tap water, this problem will be solved, so today's coffee shops basically use filtered tap water to make coffee. In addition, there are a lot of aquatic products on the market, among which the inexpensive and well-known aquatic product in the coffee circle is Nongfu Spring. The water hardness of Nongfu Spring is 37ppm, and the coffee brewed with it should be very stable in terms of compatibility and flavor.

This does not mean that other aquatic products are not good, but they are relatively "partial" and more suitable for certain properties of coffee beans, such as xx water for deep-roasted beans and xx water for shallow-roasted beans (some water is not suitable for brewing, but the taste is very good, suitable for diluting the concentration of coffee, such as American style). If you are interested, you can try it yourself, but you'd better pay attention to the TDS value on the label and the mineral content scale when buying. If you want to keep improving, you can make your own brewing water, so that the mineral content in the water can be controlled by yourself. With a reasonable collocation, you can naturally make the most suitable water for brewing coffee!

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