When we think of a good cup of coffee, we usually focus on the origin of the bean, the type of roast, or the brewing method. But there is a silent protagonist that often goes unnoticed and yet makes up more than 98% of the drink: water.
That’s right, water is not just the medium in which coffee flavors are infused, it is the essential component that can elevate or ruin even the best specialty bean. At Sensorial Coffee Roasters, we don't just take care of the coffee you bring to your cup, we also help you understand everything that surrounds it, so you can have the best possible experience. Today we’re telling you why water is so important.
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Why does water influence coffee flavor so much?
Coffee is full of aromatic and soluble compounds that are extracted when they come into contact with hot water. But water is not just H₂O; it also contains minerals such as calcium, magnesium, sodium, and bicarbonates that directly affect the extraction speed and the flavor profile of the coffee.
Good water helps highlight the sweetness, balanced acidity, and floral or fruity notes of a specialty coffee. Conversely, water with too many minerals (or too few) can make the drink taste metallic, flat, bitter, or even salty.
Hardness, alkalinity, and TDS: the key factors
When talking about coffee water, there are three fundamental concepts:
- Hardness: this primarily refers to the calcium and magnesium content. Magnesium extracts coffee flavors better, while calcium can help soften acidity. A balance between the two is ideal.
- Alkalinity: this influences the water's ability to resist pH changes. If the alkalinity is too high, it can buffer the coffee's acidity, making it less bright.
- TDS (Total Dissolved Solids): indicates the total amount of solids dissolved in the water. The ideal for brewing coffee is between 75 and 150 ppm (parts per million). Below that, the water extracts little flavor; above that, it may over-extract and ruin the balance.
What about tap water?
Depending on your city, tap water can vary greatly. In some places it is too hard, in others it has residual flavors from chlorine treatment. If you want to get the best out of your specialty coffee, we recommend using filtered or bottled water, provided it is within the ideal parameters.
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An interesting option is to use specific mineral solutions designed for coffee, which allow you to adjust the water profile according to your preferences. Some baristas even prepare their "ideal water" from scratch by combining distilled water with mineral salts.
Is all this effort worth it?
When you work with a specialty coffee like those we select at Sensorial Coffee Roasters, every detail counts. We are talking about single-origin beans, grown with care and roasted with precision to highlight complex and unique flavors. Using the right water is honoring all that work and ensuring that each cup reflects the full potential of the coffee.
In other words, you can have the best bean in the world, but if the water is not up to the task, the result will fall short.
And if you haven't tried our coffees yet, visit us and discover what it feels like to have a cup thought out to the last detail.