British chemists say the quality of coffee is determined by the quality of water
Hunton says brewing coffee is perhaps the most common chemical extraction process in the world. "different types of water can make coffee beans taste different, sometimes good and sometimes bad," wrote Hunton, who wrote for the Royal Society School of Chemistry, on the topic of "water". "
At this point, the American Coffee Association also said that water plays a very important role in the process of making coffee. If your tap water is of poor quality or has a strong smell, it is best to use distilled or bottled water when making coffee. If you only have tap water at home, let it flow for a few seconds before using it. However, it is important to note that cold water must be used when making coffee.
Why does water have such a big effect on the taste of coffee? According to Barton, the reason is that different water has different ion composition, and the water is different in different parts of the world, which can affect the taste of coffee.
Barton and his team have used atomic absorption spectrometers to test the ion composition and levels of different water quality, helping Maxwell win the national coffee competition. This may also be a "scientific victory".
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Increased consumption in Africa leads to tight supply of coffee
Brazil, the world's largest exporter of coffee, has suffered a decline in coffee production due to a severe drought, while local consumption of coffee in Africa, another major source of coffee exports, continues to grow, leading to a continuing strain on global coffee bean supply.
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Yunnan will start 20,000 tons of instant coffee production line next year
The history of coffee cultivation in Yunnan dates back to 1892. A French missionary brought coffee seeds into Yunnan from abroad and planted them successfully in a valley in Binchuan County, Yunnan Province.
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