The importance of water for brewing coffee what kind of water is used to brew coffee? what is the effect of good water quality on the quality of coffee?

The essence is Chemistry 



 in order to gain a deeper understanding of the importance of water noodles, we must first understand the ingredients and proportion of the noodles we want.

According to Paul Songer, head of the Operations Department of CoffeeEnterprise, under the following circumstances Coffee is easy to brew: what does it mean that 



 TDS (total dissolved solid) is more than 250 ppm (1 / 100 ppm), total 

 content is less than 10 ppm or more than 100 ppm 

, pH value is higher than 7.3 or less than 6.8 

 (water hardness) is higher than 120 ppm or less than 17 ppm 

 is higher than 0 ppm 

 and chlorine content is higher than 0 ppm 



? Let's look at the value of TDS first. Water processing equipment companies usually treat the mineral content in the water as "total dissolved solid", that is, TDS, which is calculated in terms of one-hundredth of a unit, and these values usually vary from place to place, and the TDs values of water in different cities are not the same.

Songer said: "all tap water will have a total dissolved solid value, and there must be a certain amount of these grains in the water, but not too many, so that the soluble particles in coffee cannot be completely dissolved. However, if the total dissolved solid value in water is too low, it will affect the ability of water to penetrate coffee grains and restrict cooking. "



 Songer added:" during the cooking process, the water will clear the coffee grains and disperse.

The TDS value in water affects the penetration and permeability of water to coffee grains, that is, the degree of immersion of water on a single coffee grain. A high TDS value makes the penetration of water so high that it passes through coffee grains very quickly, and its dispersing capacity is no better than that of coffee grains. In addition, too fast penetration will not only show that the time for the water to stay in each batch of coffee powder is too short, but also because the water stays in the coffee powder for a long time, resulting in high extraction of some ingredients in the center and high extraction of some ingredients in the coffee powder. "




If the TDS value of water is lower than that of 75ppm, its penetration capacity may not be too low, resulting in insufficient extraction, and the water may not be able to soak all coffee grains properly, or the extraction time may be too long because it stays in coffee grains for too long. Songer pointed out: "the best TDS content in water is about 150 ppm, and it is not ideal to be lower than 75 ppm or higher than 250ppm. "the total content of substances in 



 water represents how much acid the water can neutralize.

A small amount of vitamin can have a pleasant effect, but too much of it will form a mucous membrane on the surface of coffee grains, making it impossible for water to penetrate into coffee grains. 



 Songer also pointed out: "the ideal pH value of water is between 6.8 and 7.3. When brewing coffee with water with high pH value, it is easy to taste bitter or tasty, but it is not sour or dull, but it may also be caused by the high content of total minerals and minerals in water with high Ph value. Water with low pH value is usually tasty. "

It is very difficult for 



 to directly control the pH value of water without affecting the other components of the water, especially in a wastewater treatment system. On the contrary, any water treatment method that controls the total amount of organic substances in the water, including the total content of organic substances and the related metal content, will change the pH value of the water.

For example, RO water removes all carbides and spores from the water, thus lowering the PH value of the water. "the hardness of 



 water pipes is another problem. Water turns into hard water when it contains too much salt. Songer pointed out: "if there is a small amount of oyster in the water, it will increase the sweetness of the coffee, but exceeding the 120ppm will cause the water to be too hard. PeterGorr, head of the marketing department of Everpure, said: "hard water will cause difficulties in active scaling of cooking equipment. once the active scale is too heavy, it will cause machine failure and some parts must be replaced in advance. "





 has its disadvantages, but Beeman points out, "you can't boil the flavor of coffee with hard water!" In the extraction of coffee, there must also be a certain amount of oyster and carbide. Under the ingenious balance of these minerals, the flavor of coffee is properly tempered and boiled in the right amount of powder. 



 Beeman points out that there are various types of water supply equipment on the market, which can be selected according to the hardness requirements of the water pipes.

In addition, the anti-chemical water equipment is suitable for low-hardness water hoses. If it is to be used in a high-hardness water supply environment, it must be matched with the water supply equipment. "Coffee has a positive effect on coffee, but many other minerals will correspondingly break the taste of coffee. For example, it must be completely removed. As long as the water contains any trace of macadamia, it will cause bitterness in the coffee.





 Gorr (head of the Everpure sales department) said: "Minerals are the main cause of active dirt in the coffee machine. If the water is trapped or frozen, and some other effects, it will change the shape of the minerals and change back to the appearance of rocks." More unfortunately, this effect usually occurs on the heater or cooler, forming a barrier, which requires more energy than usual to achieve the desired effect; in addition, these active dirt can also block water pipes and small holes. "

The use of correct trapping equipment in 



 can effectively prevent the formation of active dirt, and we can reduce the substances that will sink in the water to prevent them from having the role of collecting and stacking in the coffee machine; in addition, phosphoric acid can also be used in catchment equipment to keep minerals in a floating state that will not pile up. "according to Gorr's method, in order to deal with heavy dirt problems, it may be necessary to use RO reverse treatment or water treatment, but this will make the water too dry, and sometimes some detectors or sensors in the coffee machine will not be able to properly clean the sole. The ingredients of the three compounds are 12 ┑ V.





 has many ways to obtain mineral content in water, but this is a job that your local water blower company should do, but you can also use a single bar to measure the hardness of the water. If you want to buy an uncertain source of water, such as a private spring, Gorr suggests that you have to go through a laboratory check, but he also points out that local water equipment suppliers should know a lot about the water conditions in the land, and if they are not sure, they can also test the water source on the spot.





 to eliminate barriers 



 in order to ensure water conservation, coffee shop owners have to overcome a lot of congenital water supply problems on the ground, and then find appropriate local water equipment suppliers. Songer pointed out: "first of all, what coffee drinkers need to do is to monitor the seasonal change of water quality, especially in those areas where there is a problem of drought, or where groundwater resources in rural areas are polluted by fertilizers, and so on. These issues all have a bearing on what kind of water technology you should choose. In this way, the industry of relying on high-quality water resources can not be affected by water quality and maintain the appearance of high quality. "

Beeman added: "some coffee drinkers think that the problem of water pipes should be blamed on the owners of the water supply, or the water source of the municipal government, or even nature." It's not supposed to be like this! The biggest challenge should be to make sure that water equipment suppliers have been able to deal with different conditions and needs for a long time, whether today, tomorrow, six months or six years later. 



 Gorr agrees with the previous method and says: "when coffee drinkers choose which water system to use, they often make the same mistake. They only look at the short-term water supply conditions and regard the water supply in this period of time as the only standard.

If you want to make sure that the water supply equipment in the coffee bar still shows up in all kinds of coffee bars, we suggest that you should check the equipment at regular intervals to test whether the water supply has changed, and attach a table of water consumption. At present, there are many water equipment that can be upgraded to meet the current water conditions. Bifang said that if the water treatment in a city was originally treated with chlorine but changed to chloramine sterilization, or if a coffee shop has added a coffee machine, the existing water equipment may not be enough. "





 Songer recharged: "the coffee drinker who opens the shop for the first time must find out exactly what his water demand is, including the fixed outlet water supply and the amount of water that must be used to operate the coffee machine." The worst thing I've ever seen is a coffee maker whose espresso machine and American coffee machine run dry while brewing, and some intermittently flow out of a column of water like a snake. "





"another issue that coffee drinkers need to consider is how to strike a balance between the quality of the ingredients and the maintenance of the machine. For example, the presence of some oysters in water will help to increase the flavor of coffee, but it will also cause active dirt in the machine. "



 knows what your choice is. In order to decide which water equipment to use, you must first consider the water condition of the restaurant where the coffee bar is located, how much water you need in a day, and which machines will be used in the coffee bar. Once you have decided on these conditions, and then decide which water equipment to use, depending on your needs, there should be many options.

One of the most important things is that the water equipment you use will probably not be the same as another coffee shop on the same street! Today, however, the water equipment may not be available next month. The choice of water equipment is not based on the principle that "one specification meets multiple needs". One of the most commonly used 



 is activated carbon water equipment, which uses activated carbon to remove chlorine and improve the taste and taste of water. Activated carbon is usually used in conjunction with other technologies, such as anti-chemical systems, chemical resistance, RO reverse filtration, etc., this is a very good choice, not only can reduce the hardness of water, reduce the content of properties in water, but also remove bad smells such as chlorine.

There is no fixed value for the life of activated carbon water equipment, which mainly depends on the amount of activated carbon used and the water conditions on the ground. Some coffee drinkers will change the activated carbon core on their own (this is a simple job), and some coffee makers invite experts to replace them. At present, Cirqua has a regular service to inform you when to change the core. 



 RO reverse transmission equipment uses a thin film technology that removes most minerals and can eliminate more than 90% of the target. This technology can be used in conjunction with other technologies (such as sinking systems or water equipment). It is an ideal water supply equipment for coffee coffee.

However, this kind of equipment must be guaranteed and repaired from time to time, and it is best to be purchased by experts. The 



 Nanofilter Appliance is very close to the principle of the RO reverse filter device, which also uses a thin film device to control the composition of the water. Compared with RO devices, nanofilter devices are not as good as they are, but they also need to be repaired as often as RO devices. In addition, people who use nanofiltration devices must be careful of the impact of chlorine, because chlorine will break the nanoscale film and cause system failure.





 is good for stores that use hard water, because hard water is easy to cause active dirt on the machine. The use of anti-chemical (inhibition) improves this deficiency, and the inhibition is directly related to the source of hard water, so as to avoid the active scale of hard water in the interior of the machine or the production of metal tables. Another solution to hard water in 



 is the drain device, which is usually a single product, but in the case of excessive water consumption, it will be installed at the front end of the RO device. The drain device has a remote configuration, one is the self-propelled onsite core, and the other is the alternate water tank. This kind of equipment hardly needs to be repaired except that it needs to be added once every week.





 choose 



 wisely to choose the right water service company to provide water supply for your service is as important as selecting your sanitary equipment. The water supply equipment varies from high to low, and the use varies, depending on your needs, but at least one professional service company is needed in order to correctly tailor the most suitable water supply equipment for your job market. "the water business is complicated," Gorr said. "you must have an appropriate level of knowledge of water and adequate experience to judge, as well as in-depth understanding and love of the coffee brewing industry, with the help of the latest technology, and water products and services that meet all kinds of needs."

If you have selected the water service company, they can analyze the water quality of your job market and select the most appropriate water supply equipment for you when you get the results. "



 Gorr also emphasizes the importance of maintenance and warranty solutions:" Coffee drinkers always consider the "long-term usability" when they install the equipment, so they should choose a brand that they have confidence in in order to meet the requirements of long-term usability, because the water supply equipment will definitely need spare parts.

Customers must also choose a service company to maintain the warranty, and the service company must have a sound maintenance of all kinds of water products they represent, and there must be a standard solution to all kinds of symptoms, and more importantly, they must be able to cooperate with your coffee bar until the end. "



, of course, you also have to find a real maintenance service provider that can provide services at any time.

Beeman said: "'service' refers to the actual operation of services. many water service companies only play the role of" sellers ". They are very happy to push their products to you, but when it comes to after-sales service, they will usually display a lost number or ask you to buy more expensive products. You can spend more time visiting the customers and service points of these companies, or call the service department of the company after 5: 00 p. M. to see if anyone will pick up the phone for you. "





 customers may be like housework, looking for more possible service providers. Past and current customers can provide you with some inside information. 



 Gorr, the future trend of 
, said: "Coffee drinkers can look forward to some new water technology. Bifang said that at present, most of the tap water in the United States have changed the previous chlorine sterilization treatment to chloramine sterilization treatment. At present, we have developed a new type of special activated carbon tank, which can effectively remove the smell of chloramine. "





 Gorr added: "for the boutique coffee industry, water quality affects not only the quality of the products, but also the life of the equipment, so there are more water technologies that can be applied in this industry. Many water supply systems designed for the boutique coffee industry have been sold on the market, with flexible underframes, easy assembly, and more sophisticated space, which are sufficient to meet the needs of all kinds of businesses, and there are mixtures that can adjust the proportion of water, as well as many other additional functions. At present, more and more customers require that water products should be economically effective, and scale accumulation must be effectively suppressed, preferably with a front-end lime suppressor. "





Beeman may be able to see that people in the future pay more attention to water, because the importance of water is not equal to that of coffee bean producing areas. "Coffee lovers pursue a perfect cup of coffee, so they pursue perfection in roasters, planting techniques, cooking equipment and bean grinders. But if it is cooked according to the ancient water standard, it will destroy the previous efforts in the pursuit of perfection. "

He hopes to show that different water equipment will be used in different coffee regions in the future. At that time, it may be found that the water for brewing Sumatra coffee is not suitable for brewing Ethiopian coffee. "at that time, 98.5%, which is now ignored by most people, will get the attention it deserves. "

Source: Internet