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Coffee controllers have a lot of confusion in the process of making coffee-how to operate it correctly

Published: 2026-08-04 Author: World Gafei

Last Updated: 2026/08/04, According to the advice of Hunton's article, it is really not recommended to use pure water to make coffee. Coffee made with pure water tends to taste dull and lack a sense of hierarchy. But do not use mixed-brand mineral water or mixed-brand barreled water. Once there is a peculiar smell in the water, it will be more obviously magnified in coffee. Baristas often attach great importance to the quality of coffee beans, the manipulation of coffee and coffee.

According to the advice of Hunton's article, it is really not recommended to use pure water to make coffee. Coffee made with pure water tends to taste dull and lack a sense of hierarchy. But do not use mixed-brand mineral water or mixed-brand bottled water, once there is a strange smell in the water, it will be more obviously magnified and reflected in the coffee.

Baristas attach great importance to the quality of coffee beans, the operation of coffee and coffee utensils, but ignore the problem of water quality. Do not realize that 99% of a cup of coffee comes from water, and the quality of a cup of coffee determines the quality of a cup of coffee. A proper cup of water is the basis for the success of a cup of coffee, on which a strong cup of coffee can be made.

All in all, 99% of a cup of coffee comes from water, and there are many reasons for determining whether this cup of water is suitable for coffee. But you are not Hunton, and the average coffee lover is not a chemist. Every time you want to brew coffee with perfect water quality, you can't easily change the composition of the water quality.

Previously, in the Golden Cup Theory (Portal: what is the Golden Cup), we also said that the range of soluble matter (TDS) in the water should be between 100 and 250ppm. The more TDS, the lower the extraction rate when brewing coffee, on the contrary, the less TDS, the higher the extraction rate. This means that many friends over-pursue the extraction rate, resulting in over-extraction or insufficient extraction. However, Hunton made the theory more detailed.

Hunton found that soft water tends to have a lot of sodium, but it doesn't taste sticky (whether it's good or bad). This means that using "hard water" containing more magnesium instead of "soft water" to brew exactly the same beans, the coffee made with "hard water" will have a stronger flavor.

Magnesium is particularly sticky, and if water contains a lot of magnesium, it will give coffee a stronger taste and higher caffeine. ? However, hard water also contains more carbonate, which Hunton found may be the source of the more bitter taste of coffee.

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