When I first started brewing coffee at home, I didn't realize how crucial water quality was to the final cup. I used tap water for a long time without giving it much thought. But one day, I noticed my coffee tasted off—muddy, musty, and just plain unpleasant. I was puzzled. I used the same tools and recipe every time, so why the sudden change?
After some research and stumbling upon coffee blogs and YouTube videos, I learned that water plays a significant role in brewing. Considering that 90-98% of black coffee is water, it's no wonder that the quality of water can drastically impact the taste. Many people recommended trying RO (Reverse Osmosis) water, so I went to the store and picked some up. For those unfamiliar, RO water is essentially purified water with most minerals removed, and you can find it at stores like Walmart or Target.
When I brewed my next cup with RO water, the difference was remarkable. The coffee tasted cleaner and more vibrant compared to the muddy flavor from my tap water. Curious if there was even better water out there, I dove deeper into the world of coffee and water chemistry. I discovered that certain minerals—like magnesium, calcium, and bicarbonate—are actually beneficial for coffee.
At first, finding and mixing these minerals seemed daunting. But then I came across Aquacode and Third Wave Water, a brand that offers mineral packs specifically designed to enhance coffee flavor. My experience with Aquacode was fantastic—my pour-over coffee had a bright acidity and delightful sweetness that I'd never achieved before. And the best part? It was as simple as adding one pack to a liter of RO water.
However, buying RO water regularly was getting expensive and wasteful, so I looked for a more sustainable option. That's when I found the ZeroWater filter, which allowed me to filter out minerals from my tap water at home. This was a game-changer, as it saved me money and reduced plastic waste.
But my journey didn’t stop there. Recently, I was introduced to Empirical Water by Arby Avanesian, a mineral concentrate that lets you adjust the mineral content of your water to find the perfect balance for your coffee. I experimented with it and found that it enhanced the sweetness in my roasts, especially with beans like Nawin Doi Chang and Lam Dong from Newbery Street Coffee Roasters.
I’ve only scratched the surface of how minerals affect coffee, but here’s a quick summary from my experience: magnesium enhances acidity, calcium boosts sweetness, and potassium helps balance the flavors. While water chemistry can be complex, I encourage you to explore Empirical Water and see the difference for yourself.
In conclusion, water is more than just a medium for coffee; it’s a key ingredient that can make or break your brew. So, why not start experimenting? Begin with RO water, and who knows—you might just discover a whole new world of coffee flavors.