Is there something in the water? Why water quality matters for your co

Did you know that about 98% of a cup of coffee is water? It’s no wonder that the quality of the water you use for brewing plays a significant role in the flavours you experience. So, let’s explore how the source and quality of your water can make or break your at-home coffee experience.

On our family acreage, we’ve trusted Ben and his team at Total Water Solutions to keep our tanks drinking water in top condition. Ben and his now retired Father Peter are not just your typical water experts – think of them as the 'coffee tasters' of the water world. Just as we carefully assess the subtle notes in a coffee cupping session, the team at Total Water Solutions can discern the delicate variations in water quality that can profoundly impact your brew.

A real-life reminder

Not long ago, while helping a customer troubleshoot why their at-home espresso tasted different, we discovered that their water filter was overdue for a change. This was a timely reminder of just how crucial water quality is in brewing coffee. In this blog, we’ll share essential insights into water characteristics for brewing and include expert tips from Peter to keep your coffee tasting its best.

Finding the perfect balance: Not too hard, not too soft

Water hardness refers to the concentration of minerals like calcium and magnesium. Hard water is rich in these minerals, while soft water has fewer. Here’s why it matters:

Hard water: It can damage your equipment by allowing minerals to crystallise inside the boiler and pipes, leading to blockages and potential corrosion. This could shorten the lifespan of your espresso machine.
Soft water: While it might seem like the safer choice, water that’s too soft can produce a dull, lifeless brew by stripping away vibrant flavours.

It’s suggested that the ideal water for brewing espresso has a hardness level between 50 to 80ppm (parts per million). This range helps to preserve both your equipment and the flavour of your coffee.

pH levels: Striking the right balance

The pH scale, ranging from 0 to 14, indicates how acidic or alkaline a substance is, with 7 being neutral. For coffee, the pH level affects flavour extraction:

pH below 7: Indicates acidic water, which may enhance sharp flavours.
pH above 7: Indicates alkaline water, which may help with smoother extraction but, when combined with high alkalinity (e.g., from calcium carbonate), can produce a chalky aftertaste.

Aim for water with a pH level between 6.5 and 8. If your brew starts to taste chalky, you might benefit from a water softener to balance the pH and alkalinity.

Water sources and solutions

Tap water: This is the most common water source, but its quality varies by location. Check for mineral content to avoid overly hard or soft water.
Filtered water: Using a water filter can remove impurities and contaminants from your water. Options range from basic carbon filters to advanced reverse osmosis systems.
Bottled water: Some coffee enthusiasts prefer bottled water for consistent quality, which can elevate the overall flavour profile of the brew.

When it comes to crafting the perfect cup, balanced water is key. Keep your water quality in check, and you’ll be rewarded with coffee that’s bursting with flavour and an espresso machine that stays in top shape.

The final word – Ben Hopper, Total Water Solutions

I recently shared my knowledge on water quality with Ben from Total Water Solution to gain his insights on managing water issues daily.

Ben explained, “Geography plays a key role. Every household has unique water challenges, and these vary significantly by location. Take the Hinterland, for instance – many households rely on rainwater tanks where bacteria can sometimes thrive. This can lead to growth in the water reservoirs of espresso machines, introducing tannins and further bacterial growth. Additionally, rainwater often lacks minerals, which, as you mentioned, are important for enhancing coffee quality. Meanwhile, households in areas like Caloundra, where town water is the primary source, contend with chlorine and other chemicals used to keep the water safe. These can create a ‘harder’ coffee profile.”

Ben stressed that while water issues differ, there are options available for everyone to clean and improve their water quality.

Curious about the process, I asked Ben how homeowners could get their water tested and explore solutions. He shared, “We’re always happy to help. Our priority is to understand people’s specific needs and goals. Rather than just selling systems online, we prefer to sit down, discuss their situation, and provide options tailored to their needs.”

As our conversation continued, we discussed Ben’s coffee set-up at home, his brewing recipe, and his preferred flavour profiles. He claimed his home coffee is exceptional – and I have a feeling he has a secret ingredient! As the saying goes, “There must be something in the water.”