Water is more than just a medium that holds your coffee; it’s actually the largest component of your drink, making up about 98% of your cup. That means it can drastically affect the taste, quality, and experience of your coffee. But it's not just about filtering out impurities—there’s chemistry involved that can enhance or diminish the flavors you crave. Let's break down why water is such a big deal in your coffee ritual.
To understand why water is important, we first need to dive into how water interacts with coffee grounds. The process of brewing coffee involves extracting soluble compounds from the beans, such as oils, acids, sugars, and other flavor compounds. Water acts as the solvent that pulls these compounds into your cup.But here’s the thing: not all water is the same. The chemical makeup of water, particularly its mineral content, affects how efficiently it extracts flavor from your coffee grounds. You want a balance where the water can pull enough of the good stuff without over-extracting and bringing in bitter, undesirable notes.This is where Total Dissolved Solids (TDS) and water hardness come into play.
Total Dissolved Solids (TDS):
TDS refers to the amount of dissolved minerals in your water. Too much or too little TDS can have a big impact on the taste of your coffee. Too few minerals, and the water becomes too aggressive, extracting too much from the coffee too quickly. This can lead to sour, unpleasant flavors. Too many minerals, and the water might not extract enough, resulting in a flat, underwhelming cup.
Water Hardness:
Water hardness refers to the amount of calcium and magnesium in the water. These minerals are key players in flavor extraction. The Specialty Coffee Association (SCA) recommends a balance in hardness, suggesting that too hard or too soft water can negatively affect the taste of your coffee. A balanced level of hardness enhances the perception of sweetness and acidity in the coffee.
Let’s put it into perspective:
If you’ve ever brewed coffee with bottled water or had coffee in different cities and noticed a significant change in flavor, it’s because of water hardness. Hard water (high in calcium and magnesium) tends to make coffee taste flatter, more bitter, and less sweet. Soft water, on the other hand, can result in an under-extracted brew that tastes weak and acidic. Neither of these scenarios is ideal.The perfect cup of coffee requires a balance. Water that is too hard or too soft will throw off the extraction process, resulting in either too much or too little flavor being pulled from the beans. In general, moderately hard water—around 50 to 150 parts per million (ppm) of hardness—works best.
In addition to hardness and TDS, the pH level of your water plays a role in the overall flavor of your coffee. The pH measures the acidity or alkalinity of the water. The ideal pH for brewing coffee is around 7 (neutral), but slightly more acidic water (around 6.5 to 6.8) tends to bring out more vibrant flavors in the cup.If your water is too alkaline, it can flatten the taste of your coffee, making it seem dull or muted. If it’s too acidic, it can make your coffee taste sour or metallic. Finding the right balance is crucial to optimizing your coffee’s flavor profile.
If you’re serious about your coffee, it’s worth testing the water you use. You don’t have to be a chemist to do it. There are simple and affordable water testing kits available that will give you a good idea of your water’s TDS, hardness, and pH.Alternatively, many local water utility companies provide water quality reports for free. These reports give a breakdown of the mineral content and pH levels in your tap water, which can serve as a good baseline for determining if you need to make adjustments.
So, now that you understand the importance of water in brewing, what’s the next step? Simple—use the right kind of water! A quality water filtration system is one of the best investments you can make in your coffee experience.
Types of Water Filters:
Carbon Filters:
These are the most common filters found in household water pitchers like Brita. They’re effective at removing chlorine and some impurities, but they don’t necessarily balance the mineral content needed for great coffee.
Reverse Osmosis (RO) Systems:
RO systems are highly effective at purifying water, removing up to 99% of contaminants. However, they also strip away essential minerals needed for coffee extraction. If you’re using an RO system, consider adding a remineralization cartridge to put back the necessary minerals.
Distilled Water:
Distilled water is pure H₂O with zero dissolved solids. While it might sound like the perfect solution, it’s actually too pure for brewing coffee. Without minerals, the water won’t extract enough flavor from the grounds, leading to a bland cup. If you’re using distilled water, you’ll need to remineralize it with specific mineral blends designed for coffee.
Water Softeners:
Water softeners can help reduce hardness, but they often add sodium to the water, which isn’t ideal for coffee brewing. If you have very hard water and need a softener, consider using potassium-based softeners, which are better for coffee.
So, what’s the magic formula for brewing coffee with the perfect water?
Here’s a simple guide to follow:
TDS: Aim for 75 to 150 ppm.
Hardness: Keep calcium and magnesium levels between 50 to 100 ppm.
pH: Stick to a pH of 6.5 to 7.5.
This ratio will ensure that your water is balanced enough to extract the full range of flavors from your coffee grounds while avoiding the pitfalls of over- or under-extraction.
For those of you who travel or live in areas with poor tap water quality, bottled water might be the easiest option. But not all bottled waters are created equal. Look for brands that are low in TDS but still contain essential minerals like calcium and magnesium. Some popular brands that coffee pros swear by include:
Crystal Geyser
Volvic
Evian
Avoid distilled water or purified waters that have been stripped of all minerals unless you plan to remineralize them yourself.
If you’ve ever visited a specialty coffee shop, you might have noticed that they often use dedicated water filtration systems. That’s because professional baristas know that great coffee starts with great water. Some shops even go as far as using custom-blended water with precise mineral content tailored to their specific coffee beans and brewing methods.
At RR Coffee Bar, we take our water seriously because we know that it’s not just about the beans or the brewing method—water plays an integral role in the quality and taste of the coffee. Whether we’re pulling shots of espresso or crafting a perfect pour-over, we use filtered water that’s optimized for coffee extraction.
If you’re serious about your coffee, it’s time to stop overlooking the water you’re using. By paying attention to the quality and mineral content of your water, you can elevate your brewing game and enjoy better-tasting coffee every single time.
Remember: You don’t need to overhaul your entire kitchen to get started. Simple changes like using a water filter or testing your tap water’s TDS can make a world of difference.
So, next time you brew, think about the water. It’s not just an ingredient—it’s the key to unlocking the full potential of your coffee beans.
At RR Coffee Bar, we believe in delivering the best cup of coffee possible, and we know that starts with the water. Whether you're grinding beans in your kitchen or ordering from our mobile coffee cart, we’re here to help you brew better coffee. Follow us for more tips, tricks, and insights into the world of coffee.
