Good Water Makes Good Coffee

Since coffee is 98% water, it seems obvious that the quality of water used to make a cup of brew is of utmost importance. But focus on water quality has only recently become a major trend in the coffee world.


It’s no longer all about the variety and quality of bean or brewing methods.


Water quality has been the hottest topic among coffee-selling professional in 2016. If you think any old water out of any tap or bottle will automatically deliver the best coffee taste, experts say, think again.


The fact is, water has many variables and qualities that can drastically alter the taste of coffee. For example, water varies considerably in attributes such as alkalinity, acidity, Ph levels and more. Then there’s mineral content, purity and the character of any dissolved solids present in water.


Finding just the right content balance and quality of water has set off intense new interest in filtration methods. It has also has raised demand for home chemistry sets for testing water quality. Getting an exact readout of water characteristics in turn influences what kinds of filters and methods are needed to obtain optimum water quality.


What seems to be the consensus? Well, scientific research shows that excellent coffee water should be high in magnesium and low in bicarbonate. Water from taps attached to water softeners is a definite no-no, as is bottled water because both tend to be high in sodium.


Stay tuned. The issue of water-for-coffee is likely to remain at the forefront of the caffeine-lover’s world, both professional and personal.



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