A pinch of cocoa or salt should be considered when preparing filter coffee.
There are many more forums in many internet forums - such as the fact that the coffee tastes more aromatic and overall stomach-friendly and wholesome. That may be all right - but above all, both foods have an influence on the degree of hardness of the water. Coffee tastes best when the water with which it is brewed is not too soft and not too hard. Optimal is coffee water between 8 and 14 degrees German hardness (dH). The Berlin water contains many valuable minerals and is therefore classified as "hard." If you add a decent pinch of cocoa, the coffee not only has a delicious, light cocoa flavor, but also tastes better due to the softer water.$config[ads_text] not found
Salt in turn makes soft water harder - which makes no sense in the case of the Berlin water, which, as I said, is very "hard". But the salt has another positive quality. It should extract the bitter substances from the coffee. Bitter coffee, which has stood too long on the hot plate, is supposed to be edible again by a pinch of salt.
So my advice: Boil your filter coffee with a neat pinch of cocoa - and only if it has stood too long and has become bitter, add a pinch of salt.
More exciting everyday questions in "Why socks always disappear and where to go"
Simone Panteleit, born 1976 in Frankfurt am Main, began her career in 1996 at the Berlin radio station rs2, where she was trained as a news editor and moderator. In 2008 she started her career as a TV presenter of the SAT.1 breakfast television. Since 2010, she has also been a presenter at Berliner Rundfunk 91.4 as a presenter. In 2013, her first book, "Why Socks Always Go Away and Go Where?", Was an essence of her radio show "Why? That's why! ", In which Simone Panteleit deals with all sorts of exciting everyday questions and their solutions. Simone Panteleit lives in Berlin, is married and has four children.
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