Minerals for coffee water and tea

Water – Essential element to have a good cup of coffee

Besides the quality of the coffee, water is also an important factor. 98% of your cup of coffee is water. Most people think that water is simply a clear, odorless, tasteless liquid, so just using clean water will not affect their preparation. This is a completely false statement!

Each type of water, including safe drinking water, will contain a certain amount of minerals, dissolved solids or additives that affect the original flavor of coffee or tea. Therefore, quality brewing water will be an important factor to make the best cup of coffee and tea.

Minerals for coffee water and tea

Minerals for coffee water and tea need to meet the following standards:

Chlorine: 0 mg/L. Chlorine plays a role in preventing microbial contamination in water, which is present in most disinfected clean water. The characteristic of chlorine is that it has a rather characteristic odor. This factor greatly affects the taste of your coffee and tea and needs to be completely eliminated.

Calcium Hardness: about 1-5 grains per gallon (gpg) or 17-85 mg/L, preferably 3-4 (gpg) or 51-68mg/L. Calcium hardness is formed from calcium ions present in water, this component participates in the process of promoting the formation of the flavor of coffee and tea. However, when the hardness is high, there will be effects on the coffee equipment.

Minerals for coffee water and tea

Total alkalinity: About 40mg/L. Alkaline contains negative ions that reduce the acidity of water. When total alkalinity is too high, it can affect the extraction and flavor of coffee and tea.

pH: About 6.5-7.5, 7 is preferred. When the pH of water is higher than this, it will contain more hydroxide and make the water taste bitter; If the opposite means that the acidity in the water will be higher. Either case can affect the flavor and taste of the product.

Sodium: Less than 30mg/L, 10mg/L is preferred. Sodium is a beneficial mineral found in water. However, for the preparation, if the sodium content is too high, it will affect the taste of the tongue, losing the inherent flavor of coffee and tea.

Total solvent dissolving (TDS): TDS levels can be in the 75-250 mg/L range, and 150 mg/L is preferred.

How does water affect the taste of coffee?

Water makes up 98% of your cup of coffee. This is the strongest argument to prove the great influence of water on the taste of coffee. The taste in each cup of coffee is determined by the quality of coffee beans extracted from the water, the composition of water-soluble solids and minerals is the key factor determining the percentage of essences in the coffee. tomato seeds are extracted.

Cũng giống như vậy, điều quan trọng đối với một tách trà ngon chính là chất lượng nước. Các yếu tố bên trong dòng nước pha sẽ ảnh hưởng đến màu sắc, mùi thơm và hương vị của trà.

The key to a good cup of tea is the quality of the water. Factors within the brewing water stream will affect the color, aroma, and flavor of the tea.

In many places the water that comes out is hard water, which means that the content of Calcium, Magnesium and some minerals dissolved in the water is high, which will prevent the compounds in the coffee beans and tea leaves from being extracted. end. On the contrary, when the brewed water is too soft or the minerals are removed, it will cause some components in the tea and coffee beans to dissolve, leading to a lack of flavor.

Water quality testing tool used by 43 Factory Coffee Roaster

The criteria of the minerals for coffee water and tea are extremely important. How to verify these indicators?

At 43 Factory Coffee Roaster, coffee is prepared with water that has passed strict control to ensure the perfect taste for a cup of coffee. Water quality testing tools that 43 Factory are using:

+ TDS Xiaomi water test pen: test TDS in water.

+ pH meter Model pH-009: test pH in water

+ Hanna Instrument EC meter: measure conductivity inside water.

+Pocket Pro+ Multi 2 Tester for pH/Cond/TDS/Salinity with Replaceable Sensor: check all data.