Water
The often overlooked ingredient that makes up 98% of your cup
Water Quality
How water affects extraction and flavor
- Filtered - Removes chlorine and impurities
- Spring - Natural mineral content
- Distilled - Too pure, lacks minerals for extraction
- Tap - Varies widely by location
- Bottled - Consistent but environmental impact
Mineral Content
The ideal mineral balance for brewing
- Calcium - Enhances body and sweetness
- Magnesium - Improves extraction of flavor compounds
- Bicarbonate - Buffers acidity (too much dulls flavor)
- Total Dissolved Solids (TDS) - Ideal: 75-150 ppm
- General Hardness (GH) - Ideal: 50-80 ppm
Temperature
Optimal brewing temperatures
- Coffee: 195-205°F (90-96°C)
- Green Tea: 160-180°F (71-82°C)
- Black Tea: 200-212°F (93-100°C)
- Herbal Tea: 200-212°F (93-100°C)
- Oolong Tea: 180-200°F (82-93°C)
Water Treatment
Methods to improve water for brewing
- Carbon Filtration - Removes chlorine, improves taste
- Reverse Osmosis - Removes nearly all minerals
- Mineral Addition - Adds back essential minerals
- Third Wave Water - Pre-measured mineral packets
- Boiling - Removes chlorine but not minerals
Water's Impact on Flavor
How water characteristics affect taste
- Hard Water - Enhances body, mutes acidity
- Soft Water - Highlights acidity, lighter body
- High Bicarbonate - Flat, dull flavors
- Chlorinated - Off-flavors, chemical taste
- Balanced Minerals - Optimal extraction, clean taste
Testing Your Water
Methods to analyze water quality
- TDS Meters - Measure total dissolved solids
- GH/KH Test Kits - Measure hardness and alkalinity
- pH Strips - Measure acidity/alkalinity
- Professional Lab Testing - Comprehensive analysis
- Water Reports - Available from local utilities