What is the best way to boil coffee? The effects of various substances in water on coffee
Choosing the right water can make coffee completely release its unique flavor. Every chemical in the water may react with coffee beans, thus affecting its taste and flavor. Understanding some common chemicals in water may affect the taste of coffee, which is conducive to us choosing the right water.
magnesium
Too much magnesium can make coffee soup look lighter.
lead
Excessive lead can make coffee more acidic, produce astringent taste, and even lead poisoning.
manganese
Manganese increases the bitter taste of coffee.
chromium
Chromium makes coffee astringent.
nickel
Nickel makes coffee sour and has a metallic taste. Nickel in water is usually dissolved in the water from the extraction or coffee container.
silver
It produces a metallic smell. Generally, silver is not found in water, and it is also dissolved into water on utensils.
zinc
It produces a strange bitter taste. Zinc is not usually found in water, but there are many places in China where tap pipes are made of zinc. The quality of water is very important, we in order to drink a good cup of coffee, but also for their own health, must use purified water to extract coffee, if you buy bottled water, it is best not to buy mineral water to make coffee, purified water is the best choice.
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Choice of dairy products as the best companion of fine coffee and 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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Basic knowledge of fine coffee the "golden rule" of brewing 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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