Lots of people only think of choosing coffee bean before making coffee, but you may forget another key factor. Water make up 98% of your coffee. Besides the coffee bean, water is the most important component to make a good cup of coffee. Water is composed of two chemical elements: hydrogen and oxygen. Water rarely exists in the form of pure water. It often contains minerals and impurities, and other chemical substances that can greatly affect the taste of coffee. Therefore, the water used to brew coffee must meet several important conditions. No matter how the coffee is brewed, the water must be able to extract the aroma of the coffee powder and not affect the flavor of the coffee itself.
The best water for brewing coffee should be: neutral and tasteless Not all water tastes the same. The taste of water changes with the ratio of minerals, chemical elements, and the chlorine content of water. If you want to have a good cup of coffee, you should use pure, tasteless fresh water.
Water which brings out the aroma of coffee. Mineral salts (sodium, magnesium, calcium, etc.) and other chemical elements affect the taste of water and the ability to extract aromatic substances. When the water temperature reaches 180 ° C , the minerals in the water can be isolated. According to the taste test of the American Fine Coffee Association (SCAA), the total dissolved solids (TDS) of coffee was evaluated at about 1.5%. Therefore, if you want to brew a balanced coffee, you need to use water with a dissolved solids content of 150 mg per liter at 180 °C.
Water with a neutral hardness The most important part of brewing coffee water is that the temporary hardness of water (also known as Carbonate hardness). The temporary hardness of water should be between 3 to 5ºdH. The permanent hardness of the water should be less than the temporary hardness to avoid deposits; the balance of the necessary minerals in the water can be confirmed to ensure the excellent flavor of the coffee. If the water hardness is too hard, it will form scale in the heating pots and coffee machines; if the water quality is too soft, the temporary hardness will lose the function of buffering the pH value, which will increase the risk of corrosion of the metal parts of the coffee machine.
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