The influence of various substances in Water on Coffee the reason of affecting the taste of 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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The choice of dairy products as the best companion of black coffee
The earliest encounter between coffee and milk dates back to the 17th century. It is said that Turks never drink milk in their coffee because they are generally lactose intolerant. Later, a Venetian named Johamnes Diodato invented this method, and he is also the now famous inventor of praises bread. At present, there are many dairy products on the market that can be paired with coffee.
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The basic rules of coffee brewing the "golden rule" of coffee
The difference in the quality of coffee can be realized with only a sip. So, how can we tell whether a cup of coffee is good or bad? Capacity: espresso is distilled from coffee powder with an optimum capacity of 25-30ml and served in a white porcelain cone cup. Too large a cup will speed up the cooling of the coffee. If the distillation volume is less, the concentration is higher; if the distillation volume is too much, the purity becomes lighter and the taste is more reliable.
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