More than 90% of a cup of coffee is water

(espresso about 90%

Hand-brewed specialty coffee even exceeds 98.5%)

Therefore, the quality of water is also crucial!

——Inscription

Before introducing the world's first coffee water, let's learn how to brew a good cup of coffee. This is the key factor that determines the quality of a cup of coffee . Listen to what Singapore's No. 1 barista and three-time WBC Singapore Champion John Ryan Ting has to say.

John Ryan Ting

2013~2015 WLAC Visual Judge

2013~2015 WLAC sensory judge

2008, 2009, 2015 World Barista Championship Singapore Champion (SNBC)

Represented Singapore in the WBC World Barista Championship in Seattle and Los Angeles, and reached the semi-finals

1. Use freshly ground coffee beans

The choice of coffee beans determines the upper limit of the quality of a cup of coffee . Please use fresh whole coffee beans instead of pre-ground coffee powder in bags. How to buy fresh coffee beans? Please look for coffee shops in your city and find those small packages of coffee beans that are roasted and packaged by local roasters. Generally, they are fresher and more qualified choices (you can also ask me for recommendations. They are freshly roasted and delivered by express after placing an order). Of course, the quality of coffee beans is proportional to the price. Micro-batch boutique beans are naturally much richer in flavor than commercial beans.

2. Grinding matters

Please grind coffee only before brewing to better bring out the flavor of the coffee. If you grind the coffee beans in advance, some of the flavor of the coffee will be released and lost within a few minutes before brewing. The best grinding time is to grind just before brewing. Coarse grinding will lead to poor coffee quality, while grinding too fine will increase bitterness. Most of the drip coffee machines (American coffee machines) we use require medium or medium-fine ground coffee powder. To get a good cup of coffee, an evenly ground electric grinder or a manual grinder is extremely important.

3. Coffee specific gravity

Weigh your brewed coffee. Use the same coffee to water ratio every time you brew coffee. Use a quantitative standard to help your coffee maintain a consistent quality. We recommend a 1:16 ratio (1 unit coffee to 16 units water), which is a perfect concentration. Of course, you can adjust this ratio according to your personal preference. For example, some people adjust it to 1:14 for a strong coffee or 1:20 for a weak coffee. This quantitative reference makes your brewing easier!

4. Pre-soak your ground coffee

Chances are, your drip coffee maker is skipping an important step in brewing good coffee. Pour-over coffee (unlike automatic drip coffee makers) requires an important step—pre-soaking, or "blooming." Pour hot water into the ground coffee, which causes your coffee powder to release the carbon dioxide gas left over from the coffee roasting process. If this step is not done properly, this initial pre-soaking will cause the coffee powder and water to not blend well, resulting in a less than successful brew. To pre-soak your coffee, place the filter paper in the funnel and add the ground coffee. Slowly pour about 1.5 times the weight of the coffee into the coffee pot, at 88-95 degrees Celsius, to make sure the coffee grounds are completely soaked, and then preheat it. Preheat for about 30-45 minutes before you start brewing.

5. Suitable temperature

The best brewing temperature is 88-95 degrees Celsius. Usually, after the water boils, let it stand for 15-30 seconds before brewing. Of course, there are many electric kettles on the market that can display the temperature, or thermometers are also essential tools for brewing coffee.

6. Water

90% of a cup of coffee is water. Use pure, fresh filtered water or high-quality mineral water with a relatively low mineral content to brew your coffee. Mineral water with too high a mineral content will cause the coffee to taste dry and heavy. Purified water with too little mineral content or no minerals will make the coffee lack texture and often cause a lack of flavor, making the coffee taste bland and monotonous.

So it goes without saying how important water is for brewing coffee! Singapore's three-time barista champion John Ryan advocates that good water goes better with high-quality coffee! As the boutique coffee industry is booming in China, the world's first mass-produced coffee-matching water, Bello X John Ryan Coffee Water, produced by Singapore's Bello Group, has officially entered China and is exclusively promoted online by Coffee Boutique Life to cater to China's rapidly growing coffee market! Singapore's coffee champion John Ryan co-mixed high-quality spring water and distilled water in a specific ratio, making it more suitable for brewing coffee or drinking with coffee.

Singapore Coffee Champion John Ryan's competition moments

【Cupping results】

Compared to ordinary soft filtered water, Bello x John coffee water generally neutralizes the fruit acid in coffee and increases the smoothness .

When brewing single-origin coffee, using coffee water can make the flavor of the coffee more complete and delicate. Even a novice can easily capture the hidden flavors in single-origin beans that are not easy to brew out!

When drinking with coffee, the naturally alkaline (PH7.3±0.5) water quality helps neutralize the acid in coffee beans. While improving the coffee drinking experience, it also takes into account the health demands of those who believe that "I will die if I don't drink coffee."

I am Afei, I have been engaged in promoting coffee culture for more than 5 years. I have been to coffee farms in Indonesia, Yunnan, Taiwan, and coffee consuming cities in Italy, the Netherlands, Germany, and France. I love specialty coffee and want to make friends who love coffee as much as I do. Welcome everyone to follow my Toutiao account and Suxi Coffee House, where we can share and exchange knowledge about specialty coffee, latte art, and store opening. Love coffee, let's get together. Share a wonderful life with you every day.