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.
