Water 💧 is the quiet and elusive partner of coffee. You need it to make coffee and it can change the flavour of it depending on the subtle differences in water composition.
Recently, there has been a resurrection of research around the water composition and the quality of coffee. 👩🏽🔬 A key notion to take on board is that good tasting water does not necessarily mean good tasting coffee. For example, the bicarbonate content that makes a branded bottled water very smooth water to drink is basically responsible for removing acidity and sweetness in coffee.
The three most important chemical elements as far as flavour in coffee is concerned are calcium, magnesium and bicarbonate.
You can actually experiment at home. Why don’t you try your coffee with a different type of water (tap water, filtered tap water, different branded waters)? You’ll be amazed at how much you can differentiate the taste!
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