換一種水,讓咖啡更好喝 Change the Water for A Better Coffee

水質是影響咖啡好不好喝的因素之一。水看起來都一樣啊,透明、無色、無味。但品嚐後發現有些水居然甜甜的,有些則帶有生水感。原來在水中其實含有鈣、鎂、碳酸氫鹽..等我們看不到的多種礦物質組成。

 

Water quality is one of the factors that affects the quality of coffee. Water looks the same, transparent, colorless, and tasteless. But after tasting it, we find that some water is actually sweet, and some has raw water feel. It turns out that the water contains calcium, magnesium, bicarbonate and other minerals that we can't see.



適量的鎂及鈣有助於萃取咖啡中的風味,碳酸氫鹽則調節水的pH值。鈣離子可以帶出咖啡中圓潤厚重的奶油感風味,鎂離子則帶出果香風味的檸檬酸和蘋果酸;不同的礦物質離子影響咖啡的萃取能力,進而造成咖啡風味的改變。

 

The right amount of magnesium and calcium help extract the flavors in the coffee, while bicarbonate adjusts the pH of the water. Calcium ions can bring out the round and rich creamy flavor in coffee, while magnesium ions bring out the fruity citric acid and malic acid; different mineral ions affect the extraction ability of coffee, therefor they can change coffee flavor.



精品咖啡協會(SCA)針對適合沖泡咖啡的水質建議,TDS 在 75~250ppm,理想值為 150ppm;總硬度建議在 50~175ppmPH值 6.5~7.5,理想值為 6~8。我們將總硬度建議範圍與水的硬度等級對照,如下圖可見約略是介於中軟水與硬水之範圍

 

Specialty Coffee Association (SCA) recommended water quality suitable for brewing coffee: Total Dissolved Solids (TDS) is 75~250ppm, ideal value is 150ppm; total hardness is recommended at 50~175ppm; PH value is 6.5~7.5, ideal value is 6~8. We compare the recommended range of total hardness with the hardness level of water. As shown in the figure below, it is roughly between the range of medium-soft water and hard water.






硬度與TDS的不同

水的硬度依據WHO之定義標準,區分為 4 個等級: 1、軟水:總硬度 0~60 mg/L;2、中軟水:總硬度 60~120 mg/L;3、硬水:總硬度 120~180 mg/L;4、超硬水:總硬度 180 mg/L以上。

 

Water hardness is different from Total Dissolved Solids (TDS)

 

The hardness of water is divided into 4 grades according to the definition standard of WHO: 1. Soft water: total hardness 0~60 mg/L

2. Medium soft water: total hardness 60~120 mg/L

3. Hard water: total hardness 120~ 180 mg/L

4. Super hard water: the total hardness is above 180 mg/L

 




TDS值則反映的是水中離子的總含量,如:鈣、鎂、鈉、鉀離子和碳酸離子、碳酸氫離子、氯離子、硫酸離子和硝酸離子等;水質的總硬度主要是反映鈣離子與鎂離子的總濃度。因此TDS值僅可做為水質軟硬度的參考,並非絕對相關,可參考下圖。

 

The TDS value reflects the total amount of ions in the water, such as calcium, magnesium, sodium, potassium ions and carbonate ions, bicarbonate ions, chloride ions, sulfate ions and nitrate ions. The total hardness of water mainly reflects the relationship between calcium ions and the total concentration of magnesium ions. Therefore, the TDS value can only be used as a reference for water hardness and softness, and is not absolutely related. Please refer to the following figure.

 





哪種水沖咖啡較好喝 – 市售水比拚

Which water is better for brewing coffee? Commercial water competition


我們隨機挑選了市售三款總硬度差異較大之品牌,做咖啡軟硬度對咖啡沖煮風味之影響測試,為evian依雲、波爾天然水、台鹽海洋鹼性離子水,如下圖所示分別為超硬水、中硬水與軟水,而可注意到,波爾天然水軟硬度介於精品咖啡協會建議的數值範圍內。

1.evian(超硬水): TDS:370ppm;總硬度:304ppm

2.波爾天然水(中硬水): TDS:75-90ppm;總硬度:50-70ppm

3.海洋鹼性離子水(軟水): TDS:22-40ppm;總硬度:3-18ppm

(以上數值為約略值,會因批次不同而有所差異)

 

 

We randomly selected three available water brands with large differences in total hardness to test the effect of coffee hardness on coffee brewing flavor. They are Evian, Boer Natural Drinking Water, and Taiyen Alkaline Ion Water, as shown in the figure below: super hard, medium hard and soft water. We can see that Boer Natural Drinking’s hardness is within the range of values ​​recommended by the Specialty Coffee Association.

 

1. Evian (super hard water): TDS 370ppm; total hardness: 304ppm

 

2. Boer Natural Drinking Water (medium hard water): TDS:75-90ppm; total hardness: 50-70ppm

 

3. Taiyen Alkaline Ion Water (soft water): TDS: 22-40ppm; total hardness: 3-18ppm

 

(The above values ​​are approximate and may vary from batch to batch)

 





在尚未沖咖啡之前,我們先純喝水,感受一下差異

 

Before brewing coffee, let's drink pure water and feel the difference


1.evian(超硬水) – 較無味,生水感,稍不順口
2.波爾天然水(中硬水) – 微甜度剛好,順口
3.海洋鹼性離子水(軟水) – 甜度較高,圓潤

 

1. Evian (super hard water): tasteless, raw watery, slightly unpalatable

2. Boer Natural Drinking Water (medium hard water): sweetness and smooth

3. Taiyen Alkaline Ion Water (soft water): about average sweetness, mellow

 


實驗參數
手沖滴濾沖煮法;
水溫 – 93°C;
粉水比 – 1:15;
沖煮時間 – 2分鐘;

使用的咖啡豆 – 哥斯大黎加 聖維托 小蜜蜂 厭氧日曬
(這支豆子本身風味帶有紅酒、藍莓、蜂蜜、熱帶水果等甘甜綿密滋味)

 

Experimental parameters

 

Pour-over brewing method:

Water temperature – 93°C;

Powder to water ratio – 1:15;

Brewing time – 2 minutes;

Coffee Beans – Costa Rica San Vito LA ABEJILLA Anaerobic Natural

(The flavor of this coffee has sweet and rich taste, like red wine, blueberries, honey, tropical fruits, etc.)

 


實驗結果 Experimental results

 

 

Hot 70°C à

Warm 50°Cà

Room temperature 28°C

Evian (super hard water)

the sweet aroma is medium compared to the other two types

mellow, slightly strong

strong sourness, overpowering sweetness

Boer Natural Drinking Water (medium hard water)

the aroma layer is clear, and rich in tropical fruit sweetness

smooth, mellow and sweet

mellow sweet and acidity, good structured, overall balance

Taiyen Alkaline Ion Water (soft water)

weak aroma

relatively bland and astringent

sweet, sharp acidity



以上實驗結果呈現,波爾天然水(中硬水)-TDS與總硬度界於精品咖啡協會(SCA)針對適合沖泡咖啡的水質建議數值內,沖煮結果相較於其他兩類整體風味表現確實優秀許多,香氣層次清晰,入口甘甜豐富,熱帶水果風味活耀。evian(超硬水)喝起來萃取率偏高,較不順口,醇厚度與濃度較高,澀味也被萃取出來了;海洋鹼性離子水(軟水)沖泡出的咖啡質地平淡,澀感明顯,涼掉甚至有著尖銳酸感。

 

The above experimental results show that Boer Natural Drinking Water (medium hard water) - TDS and total hardness are within the water quality recommended by the Specialty Coffee Association (SCA) for water quality suitable for brewing coffee. The brewing results are much better compared to the other two types of overall flavor performance. It has clear aroma, sweet and rich, vivid tropical fruit flavor. Evian (super hard water) has a high extraction rate, less smooth, high mellowness and concentration, and the astringency is also extracted; the coffee brewed by Taiyen Alkaline Ion Water (soft water) has a flat texture and obvious astringency, and it even has a sharp sourness when it cools down.



符合理論所說,在未超過總飽和度的狀況下,水的硬度越高萃取率越高,反之硬度越低萃取率越低。
是不是蠻有趣的,咖啡豆如何能發揮出它的潜力,就在這兩分多鐘的沖泡環節中决定,雖早已有許多研究證實水質對於咖啡風味影響其實並不亞於任何環節,但在平時實踐中,還是很容易被忽略的呢。

 

In line with the theory, under the condition that the total saturation is not exceeded, the higher the hardness of the water, the higher the extraction rate, and the lower the hardness, the lower the extraction rate.

Isn't it interesting? The brewing process around two minutes can exert coffee beans’ potential. Although many studies have already confirmed that the influence of water quality on coffee flavor is no less than any other factors, but it is easy to be ignored during our normal practice.



這個實驗主要是為大家實測,市售軟硬度不同的礦泉水對咖啡風味的影響。但事實上水的學問如海深,同樣硬度的水,鈣離子、鎂離子和碳酸氫鹽組成比例不同,對風味的萃取力亦是有所不同,但我們這裡就不做更深入的探討。以上我們分享實測心得給您,也歡迎您用自己的味蕾親自嚐試看看,找出自己沖咖啡的命定水款喔。

 

This experiment is mainly to measure the effect of available mineral water with different hardness and softness on coffee flavor. But in fact, the knowledge of water is like the depth of the sea. The water of the same hardness has different composition ratios of calcium ions, magnesium ions and bicarbonate, and the extraction power of the flavor is also different, but we will not discuss it more depth here. We share the actual measurement experience with you as above, and you may also try it with your own taste buds to find out the destined water for your own coffee.

 

 


 

推薦商品:

    

✔ 堅持新鮮烘焙 ✔ 堅持篩豆 再烘焙 ✔ 堅持使用莊園咖啡

➤ 專業烘焙帶出咖啡多元又豐沛的個性
➤ CQI Q Grader咖啡品質鑑定師,親自杯測品鑑,為您把關每一杯咖啡
➤ 單一莊園咖啡 具風味、層次佳

 

 

Stick to fresh roasting Stick to sieving and roasting Stick to estate coffee

 

Professional roasting brings out the diverse and rich personality of coffee

CQI Q Grader coffee quality appraisers, personally cupping and evaluate, check every cup of coffee for you

Single-origin coffee with good flavor and structured


歡迎到JC咖啡逛逛

已加入購物車
已更新購物車
網路異常,請重新整理