Water Quality

The foundation of great coffee - 98% of your cup

Why Water Quality Matters

Coffee is 98% water, making water quality the most impactful factor in your daily brew. Even the best beans and perfect technique can't overcome poor water quality. The right mineral content extracts flavors properly, while the wrong minerals can make coffee taste flat, bitter, or overly acidic.

Mineral Content

Calcium and magnesium extract coffee compounds

pH Balance

Neutral pH (6.5-7.5) prevents over-extraction

Chlorine Free

Removes chemical taste and odors

💧 Water Types Compared

✅ Good Options

🚰 Filtered Water

Removes chlorine while keeping beneficial minerals. Best all-around choice.

⚗️ Third Wave Water

Mineral packets designed specifically for coffee extraction.

🏔️ Quality Bottled Water

Consistent mineral content, but more expensive long-term.

❌ Avoid These

🚫 Distilled Water

No minerals = poor extraction and flat taste.

⚠️ Hard Tap Water

Too many minerals cause over-extraction and bitterness.

🧂 Softened Water

High sodium content creates unpleasant metallic taste.

⚗️ The Ideal Water Recipe

🎯 Target Mineral Content

💧 Total Dissolved Solids (TDS): 150-300 ppm
🦴 Calcium: 17-85 ppm
⚡ Magnesium: 10-30 ppm
🧂 Sodium: <30 ppm
📊 pH: 6.5-7.5

🧪 DIY Water Recipe

For 1 Gallon Distilled Water:

• 1/4 tsp Epsom Salt (magnesium)
• 1/8 tsp Baking Soda (buffer)
• Pinch of table salt (sodium)

Mix thoroughly and let sit for 30 minutes before brewing.

Quick Water Tips

✅ Do This

• Use filtered or bottled water for best results
• Test your tap water TDS if unsure
• Let filtered water sit 30 min before brewing
• Use fresh water for each brew
• Clean your filter regularly

❌ Avoid This

• Don't use distilled water alone
• Don't ignore chlorine smell/taste
• Don't reuse water from yesterday
• Don't assume expensive = better
• Don't over-mineralize your water