The two ingredients in water that ruin your coffee, and the ancient story behind them
The Science of Coffee
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From Ancient Seas to Coffee Brews
This chapter explores the serene environments that nurtured early life forms and the optimal water quality for brewing delicious coffee. It examines the critical balance of minerals, particularly calcium and hydrogen carbonate, and their historical connection to ancient marine life that helped shape our current water sources. Additionally, the narrative highlights how these geological processes impact coffee flavor while addressing the challenges posed by mineral deposits in modern brewing equipment.
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