The power of water: unlocking your coffee's potential

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Want to dive deep right away?

Resources for true coffee nerds:

• The Water Quality Handbook by SCA (Specialty Coffee Association): A comprehensive resource about water for coffee brewing. See more on SCA's store page (sca.coffee).

• Barista Hustle's Water Recipes: Search to find their articles for creating ideal brewing water, with detailed info on mineral additions and water profiles.

• Third Wave Water: Their website (thirdwavewater.com) showcases their mineral packets and the science behind their approach to coffee brewing water. No need to shop, but it gives you a sense of how the water wizards think about altering regular water for brewing. There's a debate about using these sachets, however.

• Water for Coffee by Maxwell Colonna-Dashwood and Christopher Hendon: This book was first published in 2015 and discusses the science of water and its impact on coffee. It seems to have stopped publication, but the author claims to be writing a second book, here.

• For the ultimate science nerds who want to learn water chemistry, Coffee Ad Astra does a great job articulating the technical side of brewing coffee (coffeeadastra.com)

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Captured at Instil Coffee, Zhongshan, Taipei.

Ever wonder why your home-brewed coffee doesn't quite match your favorite café's? The secret ingredient might be closer than you think: water. It's not just a solvent; it's a key player in unlocking your coffee's full flavor profile.

Here's a quick look into three crucial factors:

1. Total Dissolved Solids (TDS): the flavor foundation

TDS measures the total amount of dissolved minerals, salts, and organic matter in your water. The ideal TDS for coffee is around 150-250 ppm.

This provides a rich flavor foundation without overwhelming the delicate nuances of the coffee.

Too low, and your coffee will taste weak; too high, and it can be overly mineralized and bitter.

2. pH: finding the balance

pH measures acidity. For coffee, a slightly acidic environment (around 6.5-7) is ideal for extracting those delicious flavor compounds.

Mineral water often has a balanced pH and the buffering capacity to maintain it, leading to a vibrant and flavorful cup.

Distilled water, while pure, lacks this buffering, making its pH unstable during brewing and resulting in a flat or dull taste.

3. Hardness: minerals matter

Hardness refers to the mineral content (mainly calcium and magnesium) in your water. The right level of hardness (50-175 ppm) enhances flavor and contributes to a balanced cup.

Calcium boosts body and extraction, while magnesium enhances acidity and fragrance. Mineral water often falls within this ideal range, but check your water source. Distilled water lacks these minerals and are not optimal for brewing.

TL;DR Choosing the right water

For the best coffee brewing results, opt for filtered tap water or a good quality mineral water. These typically provide the right balance of minerals, pH, and TDS for optimal flavor extraction. Avoid using distilled water, as it lacks the essential minerals that contribute to a balanced and flavorful cup.