A cup of coffee is about 98 percent water, so water quality has an outsized effect on taste. These are the targets baristas aim for.
| Attribute | Target |
|---|---|
| Total dissolved solids | 75 to 250 ppm, ideal near 150 |
| Hardness | 50 to 175 ppm as calcium carbonate |
| pH | Close to neutral, 6.5 to 7.5 |
| Chlorine | None |
| Odor | None |
Getting the water right
Minerals in water help extract and carry coffee flavor, so distilled or heavily softened water tastes flat and dull. Very hard water, on the other hand, mutes acidity and scales your equipment. Filtered tap water usually lands in the sweet spot and removes chlorine.
Filter, do not distill. Use clean, filtered water with some mineral content. Avoid distilled water, which makes coffee taste lifeless, and very hard tap water, which dulls it.
FAQ
Can bad water ruin good coffee? Yes. Water makes up over 98 percent of brewed coffee, so off-flavors, excessive minerals, or very soft or hard water can all noticeably affect taste, sometimes more than the coffee itself, the grind, or the ratio.
See the Coffee Strength Formula and the Coffee Brewing Troubleshooting.