British chemists say the quality of coffee depends largely on the quality of water.

According to a report by Yahoo News on May 30, helping British barista Maxwell? Carona? Chris?, a chemist at the University of Bath in the UK who won the title of "best barista in the world" by Maxwell Colonna-Dashwood. Chris Hendon points out that water is the secret to creating the perfect cup of coffee.

Hunton says brewing coffee is perhaps the most common chemical extraction process in the world. "different types of water can make coffee beans taste different, sometimes good and sometimes bad," wrote Hunton, who wrote for the Royal Society School of Chemistry, on the topic of "water". "

At this point, the American Coffee Association also said that water plays a very important role in the process of making coffee. If your tap water is of poor quality or has a strong smell, it is best to use distilled or bottled water when making coffee. If you only have tap water at home, let it flow for a few seconds before using it. However, it is important to note that cold water must be used when making coffee.

Why does water have such a big effect on the taste of coffee? According to Barton, the reason is that different water has different ion composition, and the water is different in different parts of the world, which can affect the taste of coffee.

Barton and his team have used atomic absorption spectrometers to test the ion composition and levels of different water quality, helping Maxwell win the national coffee competition. This may also be a "scientific victory".