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What it is and what sets it apart: Brew water is not neutral—GH/KH, alkalinity, pH and water TDS shape what reaches the cup. Distinct from a water recipe (target minerals) and from coffee strength (beverage TDS).
How it’s used or measured: Use clean potable water without harsh chlorine; filter or remineralize extremes. Log source in Brew Lab. Optionally measure starting TDS/conductivity and pour temperature.
Flavours and cup impact: Balanced water aids sweetness and clarity; very soft can taste sharp/flat; very hard/alkaline can mute or taste chalky. Benefit: home–café repeatability.
Technical notes: SCA-style hardness bands ~50–175 ppm with moderate alkalinity; avoid pure distilled for espresso/filter.
Common mistakes: Brewing with distilled/RO only. Blaming the beans when tap water is extreme. Confusing water TDS with beverage TDS.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.