Coffee controllers have a lot of confusion in the process of making coffee-how to operate it correctly
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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How to expand more publicity channels for your own coffee shop
The owner who sits in the coffee shop all day cannot wait for good business. What the boss needs to do is to integrate resources and expand more publicity channels for his own coffee shop. Coffee shop owners, go out and have a look at other good restaurants. Take your young team and give them a chance to learn. At the same time, you should also pay attention to the propaganda role of the Internet and keep an open shop.
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The coffee market is constantly evolving-what is the current coffee market
Reported that although the daily coffee can not be separated from the majority of people, but this coffee fans have become more and more. Uncle Dou, founder of Beijing Haofang Baking, said that in the past 10 years, coffee consumption in the mainland has continued to rise, reaching double digits every year, but until now, the annual per capita consumption of coffee has only been more than 4 cups, while neighboring Japan and South Korea are 340 cups and 300 cups respectively, which is the number of countries such as Europe and America.
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