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Water Matters: How Water Quality Changes Your Coffee

When you think about making better coffee at home, you probably focus on the beans, your grinder, or the brewing method. But here’s something many overlook: up to 98% of your coffee is water.


And that water doesn’t just carry flavour. It shapes it.


If your water isn’t right, even the best beans and technique might not deliver the cup you’re hoping for.



Why Water Quality Matters


Water is the solvent that draws flavour compounds from coffee grounds — oils, acids, aromatics. But not all water performs equally.


If it’s too hard, too soft, too pure, or too heavily treated, your brew may taste flat, sour, bitter or simply underwhelming. Water with the right balance brings clarity, sweetness and complexity to the cup.



What Makes “Good” Brewing Water?


The Specialty Coffee Association suggests the following water profile for optimal brewing:


  • Total Dissolved Solids (TDS): 75–250 ppm (ideal: ~150 ppm)

  • pH: Around neutral (6.5 to 7.5)

  • No chlorine or off-smells

  • A balance of calcium and magnesium


In short: clean, balanced water is best — not overly filtered or completely pure.



A Look at Common Water Types


Tap Water

Tap water varies from place to place. It may contain chlorine, or be too hard or too soft. If your tap water doesn’t taste great on its own, it likely won’t brew great coffee. A simple carbon filter jug can be a game-changer.


Bottled Spring Water

Often a reliable choice, especially brands with a moderate mineral content. Look for labels showing a TDS between 100 and 200 ppm. It’s not the cheapest option but offers consistency.


Distilled or RO Water

These are ultra-pure — with nearly no minerals. That may sound ideal, but it’s not. Without minerals, water can’t extract flavour effectively. Even worse, pure water can corrode internal metal parts of your coffee equipment over time, especially in espresso machines. Always add minerals if using RO or distilled water.


Boiled Water

Boiling helps remove chlorine but doesn’t affect hardness. It can be a small step forward if your water smells or tastes odd, but it won’t fix major balance issues.



What You Can Do At Home


  • Taste your water before brewing. If it’s not pleasant on its own, it won’t help your coffee.

  • Try filtering your tap water, then compare the brew side-by-side with unfiltered.

  • Experiment with bottled spring water and check mineral levels on the label.

  • Avoid using RO or distilled water on its own — and don’t run it through your espresso machine without remineralising.

  • If you’re curious, a simple TDS meter can help you understand your water’s mineral content.



Does It Really Make a Difference?


Yes — often a big one.


Coffee made with good water tastes brighter, sweeter, and more balanced. In fact, many home brewers report that fixing their water quality made a bigger difference than upgrading their beans or grinder.


Especially with lighter roasts and pour-overs, water is the hidden ingredient that unlocks complexity and clarity.



Final Pour


You’ve invested in beans, gear and technique. Don’t let water hold you back.


It may be invisible, but water is an active, vital ingredient in every cup. Getting it right isn’t difficult — and it’s one of the simplest ways to elevate your home coffee experience.




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