Tea pot and cup on wooden table
Salt and water

You drink coffee, I drink tea, my dear!

A cup of coffee consists of 98% water, and yet the same coffee sometimes tastes bland and sometimes tastes wonderful. It all depends on the hardness of your water as well as its mineral content. Both influence the taste. Let’s get the facts straight. Let’s start your day with pleasure.


Use cold and fresh tap water

The faster you boil it, the less oxygen you lose. Boiling changes the mineral content of the water. Calcium and magnesium settle, the water becomes softer and the taste stronger.


Speaking of soft

If the degree of hardness is too high, the flavor of the fine, fruity notes is lost. What’s left is bland coffee and a thin film of hardness components on the surface. If the water is too soft, your coffee will become bitter. Experts suggest a water hardness of between 2.9 and 9.8 degrees (°dH). The same applies to tea. Especially citrus or flowery flavors lose their intensity in hard water. Soft water also provides a clear, brilliant visual appearance.


More flavor through lime-free water

Tea made from lime-containing water tastes flat and usually bitter. AXAL PRO salt tablets remove limescale from the water. This improves the development of the taste and makes the tea more aromatic. Less limescale also means less deposits as well as better functioning and longer life of the appliances.

Salt and water

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