The Alchemy of Water for Coffee

When it comes to making an exceptional cup of coffee, selecting the highest quality, specialty-grade beans is the most important thing to remember, however, we often forget about the importance of water, too.

The role of water for coffee

There is a universe of minerals inside water. Although we cannot see them, minerals can affect the aroma, taste and enjoyment of coffee. Calcium and magnesium, for example, play a decisive role in the extraction and taste of the coffee: magnesium brings out fruity and acidic notes whereas calcium influences the sweetness and body of the coffee, adding a pleasant fullness. Water that contains a lot of dissolved minerals, often called “hard water”, can make coffee bitter and not harmonious, because it hinders the extraction of certain aromas. 

When selecting the perfect water for coffee, experts and aficionados often debate on isolating the exact element that creates the perfect brew. However, we all agree on three simple things when choosing water, and if you select water with these qualities to accompany your high-quality beans, you can brew a delicious cup.

1. Clean water

As obvious as it sounds, water should be absolutely free of any foreign substances— no deposits, no rust particles, no suspended particles. Water with obvious impurities such as cloudy water, water with visible deposits, or even suspended particles can have a negative impact on the taste of the coffee. 
 
Tap water, for instance, might contain a high level of chlorine and should be avoided. Chlorine can completely masks the subtle taste of coffee and can even eliminate the flavour of coffee in its natural form. 

2. Water with a correct balance of minerals 

Hard water, as discussed earlier, should also not be used to make coffee as it makes the taste bitter, scratchy and inharmonious, blocking the extraction of certain aromas. Additionally, it causes your brewing devices to calcify in no time at all. Water that is too soft on the other hand, makes coffee taste flat, sour and weak because it does not contain enough minerals to optimally dissolve the aromas. The right balance between hard and soft makes the ideal water consistency for the perfect cup of coffee. 

3. Tasteless, odourless water

As Arabica coffee is a sensorial experience, aroma and taste should come from high-quality beans and not from the water. Water should be completely neutral so that it does not distort or mask the delicate aromas of the coffee. 

Advice from a Bacha Coffee Master   

Some coffee enthusiasts claim that the targeted enrichment of water with certain minerals truly do steer the taste of the coffee in a certain direction, and that the water you choose should even influence the beans you select to make coffee. In our opinion, however, the true taste of any coffee can be achieved using clean water that is neither too hard nor too soft, and is completely neutral, without taste or odour. A good tap water filtering system should do the job nicely, or any bottled water that is pleasant to drink. Just remember to heat your water to the right temperature.