Mineral concentrated solution for brewing coffee and preparation method of mineral concentrated solution

Abstract

The invention relates to a mineral concentrated solution for coffee brewing and a preparation method thereof, and aims to solve the problems that existing water treatment equipment is not portable and unstable in water quality. The concentrated solution is composed of calcium chloride, magnesium chloride, sodium chloride and potassium chloride, and the concentration range is 100,000 ppm to 400,000 ppm. By adding the mineral substances into purified water or distilled water in proportion, the content and proportion of the mineral substances in the brewing water can be accurately controlled, and the hardness of the water reaches 50-70 ppm, so that the sourness, sweetness and fragrance of coffee are improved. The concentrated solution is convenient to carry and store, simple and convenient to use and suitable for coffee brewing in various occasions, and the consistency and improvement of the flavor of coffee are ensured.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a mineral concentrate for coffee brewing and a preparation method thereof. Background Art

[0002] The flavor of coffee is greatly affected by the water used for brewing. The mineral content and ratio in the water can significantly affect the acidity, sweetness and aroma of the coffee. Therefore, choosing the right brewing water is crucial to the quality of the coffee.

[0003] At present, the commonly used water treatment equipment on the market mainly includes exchange water purifiers and reverse osmosis water purifiers. These devices improve water quality by removing impurities and harmful substances from water, but there are some significant problems in practical applications. First, these devices are usually large in size and require fixed installation, which is not suitable for mobile use, which limits their application in coffee brewing scenarios that require frequent changes of locations. Secondly, due to the difference in quality between the connected water source and the local tap water, the quality of the treated water may vary and the stability is insufficient, which will affect the consistency of the coffee flavor. In addition, the brewing water prepared by these devices has a high concentration, and direct use may require canned carrying, which is not very convenient to use, especially when the barista is out for competition or work.

[0004] Although some studies have proposed the use of mineral addition methods to adjust the mineral content of brewing water, these methods often do not provide an easy, convenient and consistent way to precisely control the mineral ratio in water to meet the specific needs of coffee brewing.

[0005] Therefore, a mineral concentrate is proposed to solve the above problems. Summary of the invention

[0006] In order to solve the problems of the prior art, the present invention provides a mineral concentrate for coffee brewing and a preparation method thereof.

[0007] In order to solve the above technical problems, the present invention is implemented by the following technical solutions: In the first aspect, a mineral concentrate for coffee brewing includes a concentrate, the concentrate includes the following components and their weight proportions: potassium chloride solution: 4.255%, sodium chloride solution 4.255%, calcium chloride solution 17.021%, magnesium chloride solution 17.021%;

[0008] The product concentration of the concentrate is 100000ppm-400000ppm in hardness;

[0009] The concentrate includes:

[0010] Potassium chloride solution, prepared by adding 125 parts of potassium chloride to 500 parts of purified water, the target hardness range of the resulting solution is 195000ppm-205000ppm;

[0011] A magnesium chloride solution is prepared by adding 290 parts of magnesium chloride to 500 parts of purified water, the target hardness range of the resulting solution being 195,000 ppm to 205,000 ppm;

[0012] Calcium chloride solution, prepared by adding 125 parts of calcium chloride to 500 parts of purified water, the target hardness range of the resulting solution is 195000ppm-205000ppm;

[0013] The sodium chloride solution is prepared by adding 125 parts of sodium chloride to 500 parts of purified water, and the target hardness range of the resulting solution is 195000ppm-205000ppm.

[0014] In this aspect, the concentrate comprises potassium chloride solution, sodium chloride solution, calcium chloride solution and magnesium chloride solution, and each component is mixed in a specific weight ratio, aiming to optimize the coffee extraction process by adjusting the mineral content and proportion of the water used for brewing coffee.

[0015] Specifically, the addition of potassium chloride and sodium chloride helps balance the sweetness and sourness of coffee, making the coffee taste more rounded and harmonious. Calcium chloride can enhance the structure and richness of the coffee taste, while magnesium chloride has a significant effect on enhancing the aroma and complexity of coffee. By precisely controlling the ratio and concentration of these minerals, this mineral concentrate can manage the flavor characteristics of coffee in a targeted manner, ensuring a consistent and high-quality coffee taste every time you brew.

[0016] In addition, the product concentration of the concentrate is 100,000 ppm to 400,000 ppm in hardness, ensuring its stability and reliability during use. At the same time, due to the use of high-concentration mineral solution, only a small amount of addition is required each time it is used to achieve the ideal mineral content, which is both convenient and economical.

[0017] In a second aspect, a method for preparing a mineral concentrate for coffee brewing comprises the following steps:

[0018] S1: Prepare raw materials: potassium chloride, magnesium chloride, calcium chloride, sodium chloride and purified water;

[0019] S2: Preparation of concentrated solution of single mineral element: 125 parts of potassium chloride, 290 parts of magnesium chloride, 125 parts of calcium chloride and 125 parts of sodium chloride are respectively dissolved in 500 parts of pure water to form concentrated solutions with target hardness ranges, and the target hardness ranges of the obtained solutions are all between 195000 ppm and 205000 ppm;

[0020] S3: preparing coffee mineral concentrate: mixing the prepared four single mineral element concentrates according to a predetermined weight ratio, wherein the total weight ratio of potassium chloride solution and sodium chloride solution is 4.255%, the weight ratio of calcium chloride solution is 17.021%, and the weight ratio of magnesium chloride solution is 74.468%, to obtain coffee mineral concentrate;

[0021] S4: Packaging: The mixed coffee mineral concentrate is packed into containers that are easy to carry and use.

[0022] In the second aspect, the accuracy of the proportion and concentration of each mineral component in the concentrate is ensured by accurately metering the raw materials and strictly controlling the preparation process.

[0023] Specifically, the preparation method includes four steps: preparing raw materials, preparing a concentrate of a single mineral element, preparing a coffee mineral concentrate, and packaging. In the preparation stage of the concentrate of a single mineral element, potassium chloride, magnesium chloride, calcium chloride, and sodium chloride are accurately weighed and dissolved in pure water to form concentrates with a target hardness range. These concentrates are then mixed according to a predetermined weight ratio to obtain the final coffee mineral concentrate.

[0024] The advantages of this preparation method are its accuracy and operability. Through precise measurement and strict control of the preparation process, it can be ensured that the concentrated liquid prepared each time has consistent quality and performance. At the same time, the preparation method also takes into account the needs of easy carrying and use. The mixed concentrated liquid is packed into a portable container, which is convenient for users to use anytime and anywhere.

[0025] In a third aspect, a method for using a mineral concentrate for brewing coffee comprises the following steps:

[0026] Step 1: Prepare coffee mineral concentrate, purified water or distilled water;

[0027] Step 2: Add 1.0 to 1.2 grams of coffee mineral concentrate to 4.5 liters (4.5 kg) of purified or distilled water to make the hardness reach 50 ppm to 70 ppm to obtain brewing water;

[0028] Step 3: Use brewing water to brew the coffee.

[0029] The method of use provided in this aspect is intended to guide users on how to correctly use the above-mentioned mineral concentrate to prepare water for coffee brewing and optimize the coffee extraction process.

[0030] Specifically, the method of use includes three steps: preparing coffee mineral concentrate, purified water or distilled water, and adding the concentrate to water in a predetermined ratio to obtain brewing water. By precisely controlling the amount of concentrate added and the hardness range of water, it is possible to ensure that coffee with consistent flavor characteristics can be obtained every time it is brewed.

[0031] The method of use also emphasizes the importance of brewing water in the coffee extraction process. By using the brewing water prepared with this mineral concentrate, the flavor characteristics of coffee, such as acidity, sweetness and aroma, can be significantly improved. At the same time, since the concentrate can be matched with purified water and distilled water of different brands in different regions to achieve the same taste improvement effect and consistency of taste improvement, users do not need to worry about the impact of water source differences on the taste of coffee.

[0032] In a specific implementation of the third aspect, brewing water is used to extract coffee to enhance the sourness, sweetness and aroma of the coffee.

[0033] The beneficial effects of the present invention are:

[0034] 1. The present invention can adjust the mineral content and proportion of coffee brewing water by accurately mixing mineral elements such as potassium chloride, sodium chloride, calcium chloride and magnesium chloride, thereby optimizing the coffee extraction process. This helps to ensure that the flavor components in the coffee are fully released and improve the overall quality of the coffee;

[0035] 2. The addition of potassium chloride and sodium chloride helps to balance the sweetness and sourness of coffee, making the coffee taste more rounded and harmonious. Calcium chloride can enhance the structure and richness of the taste of coffee, while magnesium chloride has a significant effect on improving the aroma and complexity of coffee. The synergistic effect of these mineral elements makes the coffee brewed with the brewing water prepared by the present invention more unique and charming in flavor;

[0036] 3. Since the coffee mineral concentrate provided by the present invention has a stable mineral content and ratio, it can ensure that a consistent and high-quality coffee taste can be obtained each time it is brewed. For coffee lovers, this means that they can enjoy the same quality coffee anytime and anywhere without worrying about the impact of water source differences on the coffee taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 It is a schematic diagram of the preparation process of an embodiment of the present invention. DETAILED DESCRIPTION

[0038] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0039] Embodiment 1: Figure 1 A mineral concentrate for coffee brewing, a preparation method, and a use method are shown.

[0040] First: Preparation of coffee mineral concentrate

[0041] Raw materials preparation:

[0042] Potassium chloride: 125g

[0043] Magnesium chloride: 290g

[0044] Calcium chloride: 125g

[0045] Sodium chloride: 125g

[0046] Pure water: 2000g (used to dissolve the above four salts separately)

[0047] Second: Preparation of concentrated solution of single mineral element:

[0048] Dissolve 125 g of potassium chloride in 500 g of pure water to obtain a potassium chloride solution with a target hardness range of 195,000 ppm to 205,000 ppm.

[0049] Dissolve 290 g of magnesium chloride in 500 g of pure water to obtain a magnesium chloride solution, and the target hardness range is also between 195000 ppm and 205000 ppm.

[0050] Dissolve 125 g of calcium chloride in 500 g of pure water to obtain a calcium chloride solution, and the target hardness range is also between 195000 ppm and 205000 ppm.

[0051] Dissolve 125g of sodium chloride in 500g of pure water to obtain a sodium chloride solution, and the target hardness range also meets the requirements.

[0052] Third: Prepare coffee mineral concentrate:

[0053] The four single mineral element concentrates are mixed according to a predetermined weight ratio. Specifically, the total weight ratio of potassium chloride solution and sodium chloride solution is 4.255% (i.e., each of them accounts for 2.1275%), the weight ratio of calcium chloride solution is 17.021%, and the weight ratio of magnesium chloride solution is 74.468%.

[0054] The mixed solution is the coffee mineral concentrate, and its total weight is the sum of the weights of the four solutions (considering that the volume change when the solutions are mixed is negligible, it is calculated directly by weight here).

[0055] The product concentration of the concentrate should be in the range of 100,000 ppm to 400,000 ppm in terms of hardness, which can be confirmed by experimental measurement.

[0056] Fourth: Packaging:

[0057] Place the blended coffee mineral concentrate into a container that is easy to carry and use, such as a dropper bottle or small plastic bottle, and label it with instructions and precautions.

[0058] Example 2: Preparation of coffee brewing water

[0059] Prepare the materials:

[0060] Coffee mineral concentrate prepared in Example 1

[0061] Purified or distilled water: 4.5 liters (4.5 kg)

[0062] Prepare brewing water:

[0063] Add 1.0g to 1.2g of coffee mineral concentrate to 4.5L of purified or distilled water (the specific amount can be adjusted according to personal taste and type of coffee).

[0064] Use a durometer to measure the hardness of your brewing water and make sure it is within the 50ppm to 70ppm range.

[0065] Brewing coffee:

[0066] Use the prepared brewing water to extract the coffee.

[0067] Follow the instructions for your coffee machine or pour-over device to enjoy the premium coffee taste of this mineral concentrate.

[0068] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A mineral concentrate for coffee brewing, comprising a concentrate, characterized in that: The concentrate includes the following components and their weight proportions: potassium chloride solution: 4.255%, sodium chloride solution 4.255%, calcium chloride solution 17.021%, magnesium chloride solution 17.021%; The product concentration of the concentrate is 100000ppm-400000ppm in terms of hardness; The concentrate includes: Potassium chloride solution, prepared by adding 125 parts of potassium chloride to 500 parts of purified water, the target hardness range of the resulting solution is 195000ppm-205000ppm; A magnesium chloride solution is prepared by adding 290 parts of magnesium chloride to 500 parts of purified water, the target hardness range of the resulting solution being 195,000 ppm to 205,000 ppm; Calcium chloride solution, prepared by adding 125 parts of calcium chloride to 500 parts of purified water, the target hardness range of the resulting solution is 195000ppm-205000ppm; The sodium chloride solution is prepared by adding 125 parts of sodium chloride to 500 parts of purified water, and the target hardness range of the resulting solution is 195000ppm-205000ppm.

2. A method for preparing a mineral concentrate for coffee brewing, characterized in that: The following steps are involved: S1: Prepare raw materials: potassium chloride, magnesium chloride, calcium chloride, sodium chloride and purified water; S2: Preparation of concentrated solution of single mineral element: 125 parts of potassium chloride, 290 parts of magnesium chloride, 125 parts of calcium chloride and 125 parts of sodium chloride are respectively dissolved in 500 parts of pure water to form concentrated solutions with target hardness ranges, and the target hardness ranges of the obtained solutions are all between 195000 ppm and 205000 ppm; S3: preparing coffee mineral concentrate: mixing the prepared four single mineral element concentrates according to a predetermined weight ratio, wherein the total weight ratio of potassium chloride solution and sodium chloride solution is 4.255%, the weight ratio of calcium chloride solution is 17.021%, and the weight ratio of magnesium chloride solution is 74.468%, to obtain coffee mineral concentrate; S4: Packaging: The mixed coffee mineral concentrate is packed into containers that are easy to carry and use.

3. A method for using a mineral concentrate for coffee brewing, characterized in that: The following steps are involved: Step 1: Prepare coffee mineral concentrate, purified water or distilled water; Step 2: Add 1.0 g to 1.2 g of the coffee mineral concentrate to 4.5 liters (4.5 kg) of purified water or distilled water to make the hardness reach 50 ppm to 70 ppm to obtain brewing water; Step 3: Use brewing water to brew the coffee.

4. The method for using the mineral concentrate for coffee brewing according to claim 3, characterized in that: The brewing water is used to extract coffee to enhance the sourness, sweetness and aroma of the coffee.

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