Barista's Tips (Water quality determines Coffee quality) factors affecting Coffee quality
Coffee contains 98% water. The quality of the water used to cook coffee has a significant effect on the quality of coffee.
The best water for brewing coffee should be fresh and contain minerals and oxygen, and the hardness of the water should be moderate or lower. If the hardness of the water exceeds 10 °(dH), we would recommend using a filter element called CLARIS.
If possible, the carbonate hardness of the water brewing coffee should be low because the carbonate hardness can have a negative effect on the taste of coffee and produce an insoluble carbonate precipitate. When this occurs, it is recommended that CLARIS plus a filter element be used to remove most of the toxins and chlorine compounds in the water.
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Tips for baristas (making latte macchiato with distinct layers) Italy
Italian latte macchiato is favored by coffee lovers not only because of its taste, but also because of its charming appearance. Although its taste can vary from person to person, the following advice can help the macchiato in the coffee cup distinguish its unique three-layer effect: pour a small amount of cold milk into the glass. Between making milk foam and coffee
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Barista's tip (water temperature determines the quality of coffee) the temperature of making coffee affects the quality of coffee.
In order to ensure the best solubility of coffee, the water temperature of brewing coffee should be lower than the boiling point. If the water temperature is too high, the taste of coffee will become bitter, but if it is too low, the taste of coffee will become sour, lose its flavor and change.
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