Water Quality for Coffee: What Matters

People forget coffee is mostly water. I learned this the hard way after blaming beans for a flat cup that was really just my tap water showing through. Filtered water fixed it overnight.

What to aim for

You don't need to be a chemist. Clean, neutral water with a little mineral (think 30–70 mg/L) is the sweet spot. Distilled tastes dead; super hard water gets harsh and scales your kettle.

A note on sources

The mineral numbers are widely published brewing guidance — I'm repeating what works, not inventing it.