Have you ever notice the quality of water used when brewing coffee? Making specialty coffee, the water's quality also determines the taste of coffee.
As a major element in coffee brewing, water has a role in changing the coffee character, eliminate acidity, reduce and increase the thickness of the extraction results. Even though the beans is of a good quality, the water used can easily change that perspective.
Category water suitable for brewing coffee has pH between 6 and 7.5. SCAA also recommends the ppm value in the water is around 100-150ppm. The higher the mineral content in the water, brewed coffee taste more delicious. Always filter your water and not use it directly from the pipeline, and try using TDS to test the mineral content.
Currently, a mineral water company called aquiem has produced the first packaged mineral water made specifically for brewing coffee. Have you ever tried it?