Water makes up 98% of your coffee, yet most people never think about it. What’s the best water for coffee? The answer can dramatically improve your brew.
Why Water Quality Matters
Water affects coffee in two major ways:
- Extraction – Minerals in water help extract flavor compounds from coffee grounds
- Taste – Off-flavors in water transfer directly to your cup
The Specialty Coffee Association recommends water with 150 mg/L of total dissolved solids (TDS) for optimal extraction.
Water Types Compared
| Water Type | Pros | Cons |
|---|---|---|
| Filtered Tap | Removes chlorine, retains minerals | Quality varies by location |
| Bottled Spring | Consistent mineral content | Expensive, wasteful |
| Distilled | No impurities | Flat taste, poor extraction |
| Reverse Osmosis | Very pure | Too pure – needs minerals added |
| Hard Tap | High minerals | Scale buildup, can taste chalky |
Best Choice: Filtered Tap Water
For most people, filtered tap water is the sweet spot. A good filter removes chlorine and sediment while leaving beneficial minerals intact.
Signs Your Water Is Affecting Your Coffee
- Chlorine taste – Common in unfiltered tap water
- Flat, lifeless flavor – Water may be too soft or pure
- Chalky or mineral taste – Water is too hard
- Scale buildup in machine – Hard water damaging equipment
Testing Your Water
A TDS meter tells you exactly what’s in your water:
- Below 75 mg/L – Too soft, add minerals
- 75-150 mg/L – Ideal range
- Above 250 mg/L – Too hard, use a filter
Water for Espresso Machines
Espresso machines are especially sensitive to water quality. Hard water causes scale buildup that can ruin expensive equipment. Use filtered water and descale regularly.
The Bottom Line
The best water for coffee is filtered tap water with moderate mineral content (75-150 mg/L TDS). Avoid distilled water (too pure) and very hard water (too mineral-heavy). A simple pitcher filter is usually all you need to dramatically improve your coffee.
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