Unfortunately, choosing the right water is a component that is completely underestimated and neglected. The choice of water, after choosing the coffee beans, is the most important component when brewing coffee, and in our opinion, is even more important than the coffee machine itself.
The same coffee beans, brewed with the same coffee machine, can taste completely different depending on which water is used.
Did you know that coffee is 99% water?
With water that is too hard, the fruity notes of an Arabica in particular can taste flat or neutral. With water that is too soft, on the other hand, coffee can have a sour taste, which is also undesirable. We cannot recommend mineral water across the board either, as it depends on the mineral and salt content of the mineral water.
Stale water should be avoided at all costs, as coffee quality can suffer greatly from it. At the latest every 2-3 days, the water should be changed.
The total hardness should be between 4 - 12 °d and the pH value should be 7.0. This is optimal! With tap water, you can use water filters to get the optimal coffee water. You can also use mineral water to achieve optimal coffee enjoyment, but it depends very much on which mineral water is used. If the mineral water is too acidic, it can damage the coffee machine. A mineral water with too much of its own flavor has a negative influence on the coffee aroma.
Mineral water without its own flavor that meets the requirements of a total hardness between 4 - 12 °d and a pH value of 7.0 should be sought. Test different mineral waters, you will be amazed at how different the same coffee can taste.
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