Kitchen trick: don't use stagnant water to make coffee

Nowadays, many friends like to brew coffee at home, especially when they are together with good friends. But how do you make a good cup of coffee at home?

You know, a cup of coffee is almost 98 percent water, so water is a very important element here. Many friends use distilled water or purified water to brew coffee. They think that these waters will bring out the real taste of coffee without impurities, and they will be better than tap water. Let me start with tap water. Generally speaking, for example, lime is used to neutralize rain acid in water treatment works in Hong Kong. Strictly speaking, the lime content in the final output for drinking has been reduced to a minimum, but it is expected to contain lime and magnesium substances. In addition, the pipes hidden underground may have been used for many years and there may be sediments, and even the pipes may have rusted. The mixture of these chemical substances will cause great damage to coffee. Will it be useful to install cotton or carbon filters at home? The effect may be better, because the cotton core can absorb impurities in the water, while the carbon core will remove odors. Friends who really know coffee know that whether distilled water or pure water is used to brew coffee, that cup of coffee will not have life, and the author calls those waters "dead water" because they are tasteless like drinking air.

It is not good to use water that is too hard or too soft to make coffee. It is best to use water that is moderately hard and low in minerals. How do you make water at home soft and hard? In addition to installing filters, use water softeners! Because the negative ions in the water softener can decompose the lime and magnesium in the water, so that the water quality is neutralized.

Some friends misunderstood when brewing coffee to use large boiling water (water temperature 100℃), because the Chinese say "water boiling tea", but the original brewing coffee temperature is best 88℃ to 94℃, this refers to the contact point temperature of water and coffee powder, because large boiling water will only destroy the original taste of coffee, it will release the bitter substances of coffee and excessive alkaline substances and even excessive tannins. In the process of brewing coffee, the contact between water and coffee is only three minutes, but also depends on the grinding degree of those beans and the utensils used to make coffee, so do not soak coffee in hot water for too long, especially fine ground coffee, because the more finely ground coffee powder, the more it will accelerate the contact range of coffee in water, the taste of coffee powder volatilized.