Six Reasons Water Quality Matters When Brewing Up the Perfect Cup

Water quality plays a crucial role in both the flavor of coffee and the longevity of your coffee equipment, however, it is the most overlooked element in your beverage program.

Water acts as a solvent, extracting flavors and oils from coffee beans. The temperature, pH level and mineral content, particularly calcium and magnesium, contribute to the aroma, taste and overall quality of your favorite cup. Water impurities, such as chlorine, can also lead to scale buildup and corrosion in your equipment, eventually affecting the taste and quality, as well as the performance of your brewer.

Using quality, filtered water:

1. Ensures Flavor Clarity and Balance – Water makes up 98% of a brewed cup of coffee. Poor-quality water (with off-flavors, too much chlorine or imbalanced minerals) can distort the taste, making coffee flat, sour, bitter or metallic. The right water quality ensures a cleaner, more authentic coffee taste.
2. Enhances Extraction Efficiency – The chemical composition of water (pH level and mineral content) affects how soluble compounds are extracted during brewing. PH levels specifically affect the balance and bitterness of the brew. A pH level of seven is recommended to extract the most robust flavor profile from beans.

   In addition to pH levels, soft water can under-extract coffee, resulting in weak flavor, while hard water can create bitter compounds or cause inconsistent brews.

3. Provides Consistency and Quality Control –Consistent water quality ensures repeatable, reliable flavor profiles, which is particularly important in commercial foodservice settings. Varying water sources or untreated tap water can cause inconsistencies in taste even when the same beans and recipes are used, creating an unreliable experience for customers.
4. Reduces Scale Buildup – Hard water, containing high levels of minerals, such as calcium and magnesium, can cause limescale buildup inside coffee machines. This buildup can restrict waterflow, reduce heating efficiency and potentially cause damage to your equipment’s components – leading to malfunctions, damage and equipment downtime.
5. Preventions Corrosion and Wear – Water that is too soft or acidic (low pH) can be corrosive, weakening internal components of coffee equipment, especially those made of metal. Over time, this can introduce a metallic taste into your brew and shorten the equipment’s lifespan.
6. Saves Money and Maintenance – Regular maintenance, combined with filtered water, can prevent reactive breakdowns and extend the overall life of your equipment – ultimately saving a considerable amount in emergency repairs and/or replacement costs.

Using filtered water free from contaminants with the right mineral balance will help ensure your coffee is brewed to perfection, enhance the overall customer experience and help protect your bottom line.