Clean Filtered Water

Brewed coffee is almost all water so it is important that the water used in brewing be clean filtered water free of iron, odors and sediment.  It should also be on the hard side or should contain some minerals in the range of 50 to 100 parts per million (ppm) total dissolved solids (TDS).  The use of activated carbon filters can remove sediment and odors such as chlorine.  Water softeners that exchange calcium in the water with sodium should not be used because this will result in both poor extraction and poor taste.  What type of filtration you use will depend a great deal on where you are located and the source of water in your area.  If the water comes from the local water works they will be able to provide you with a report on the analysis of the water.  There are also professional water treatment and conditioning representatives that can help you.  Bottled water is not always the answer to the clean filtered water problem since each brand of water is different.  Contrary to popular belief tap water is perfectly fine in many areas and meets all the requirements.  Reverse osmosis water and distilled water should be avoided since it is almost pure with TDS values around 1 to 2 ppm. Pure water will result in over extracted coffee because it is a very good solvent initially. It also lacks the naturally occurring dissolved solids that can make water taste good.

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