pointerCosa rende un caffè ‘buono’

Arstechnica va abbastanza nel dettaglio, e nel tecnico, su cosa costituisca una buona tazza di caffè:

Purists might assume that clean, distilled water with no contaminating chemicals would brew the best cup. But, according to a recent study, added positive ions, often found in “hard” water, are good at grabbing the flavorful compounds in coffee. In particular, calcium and magnesium ions were best at snatching flavor compounds without otherwise altering the coffee taste.