Water with high mineral content is not suitable for making coffee.

Water with too much mineral content is not suitable for making coffee, but distilled water with no minerals at all, although it is the purest, sanitary and safe, always feels empty and boring to drink. If distilled water is used to make coffee, there is something missing in taste.

When I was eating in a large-scale western restaurant, I drank a glass of musty water. I don't know if the cup didn't wash clean, or what happened. I asked the waiter to change the cup, but the result was the same. It turned out that the water there was of poor quality, just with a strange smell.

On another visit to a friend's newly moved office, I was invited to drink a cup of freshly made cappuccino coffee. The milk foam on the coffee was very well beaten, stood high and meticulous, and took a sip of praise. I couldn't help frowning. How can a good cup of coffee taste like sterilized water?

Most of the coffee drinks we often drink are made of water, so in order to make a good cup of coffee, we need not only good machines, good raw materials and good technology, but also good quality water. Water has always been the most natural and natural thing for us. When we need it, we can turn on the faucet. Drinking that cup of disinfectant coffee made me realize the importance of water to coffee.

In many parts of China, because it belongs to calcareous terrain, the content of calcium, magnesium and other minerals in water is very high. Water contains a small amount of calcium and magnesium, which will make the water taste better, but if the content is too high, it will have a negative impact on the human body, and when making coffee, it will affect the dissolution and interpretation of the substances in the coffee powder, making the coffee taste thin and not fragrant. There are two ways to solve and improve water quality, one is to deposit minerals by boiling, but also to volatilize chlorine (the source of the taste of disinfectant water). Another method is to install activated carbon filter, which can absorb most of the calcium, magnesium and other minerals and chlorine elements.

Water with too much mineral content is not suitable for making coffee, but distilled water with no minerals at all, although the purest, sanitary and safe, always feels empty and boring to drink. If distilled water is used to make coffee, there is something missing in taste. Generally speaking, water is colorless and tasteless, but only after a real comparison will we find that some water is sweet and sweet, while others are weak and boring.

-fall in love with coffee