Water for Coffee: Why It Matters

Coffee is 98% water, yet this ingredient most often goes unnoticed. Meanwhile, water's mineral composition critically affects extraction and the final taste of the beverage.

Key Parameters

TDS (Total Dissolved Solids) — total water mineralization. Optimal range for coffee: 75-150 ppm. Water that's too soft will give a flat taste, too hard — heavy and bitter.

Calcium and Magnesium — the main "extractors" of flavor. Magnesium better extracts fruity and floral notes, calcium — body and sweetness.

Bicarbonates — acidity buffer. High bicarbonate levels mute coffee's brightness.

SCA Water Recipe

• TDS: 150 ppm (acceptable 75-250)
• Calcium: 68 ppm
• pH: 7.0

Practical Solutions

If you have hard tap water — use a filter pitcher or reverse osmosis system with remineralization. For enthusiasts, there are special concentrates for creating perfect water from scratch.