Why Water Matters for Coffee

Coffee is roughly 98% water, which means water chemistry has as much influence on flavor as bean origin or roast. Total dissolved solids (TDS), mineral hardness, and pH all change how coffee extracts during brewing.

Water that's too soft under-extracts and tastes flat. Water that's too hard over-extracts, tastes bitter, and leaves scale buildup in espresso machines and boilers — leading to costly equipment repairs and inconsistent shots. Reverse osmosis paired with precision remineralization gets water into the target range recommended by the SCA (Specialty Coffee Association) for consistent, repeatable extraction.