Water for coffee is a complex topic, but there are two fundamental aspects: filtration and minerality.
Filtration
Water should be filtered using a carbon filter to remove off-flavors and odors. Carbon filters effectively eliminate chlorine taste from municipal water. Pitcher filters (like Brita) or under-sink filters do a great job of improving water taste while also filtering out sediment.
Mineral Composition
Filtration alone cannot significantly alter mineral content. While water softeners exist, they don’t necessarily improve coffee flavor in predictable ways.
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Ideal water hardness for coffee: 40–160 ppm (parts per million).
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If your coffee tastes off, check your local water hardness. You may need to adjust it.
Here’s a look at water hardness across various U.S. cities:
|
City |
Water Hardness |
Classification |
|
Indianapolis, IN |
205–342 |
Very Hard |
|
Las Vegas, NV |
285 |
Very Hard |
|
Minneapolis, MN |
170 |
Hard |
|
Phoenix, AZ |
205–290 |
Very Hard |
|
San Antonio, TX |
257–342 |
Very Hard |
|
Tampa, FL |
Up to 290 |
Very Hard |
|
San Francisco, CA |
32 |
Soft |
|
Los Angeles, CA |
127 |
Moderately Hard |
|
New York City, NY |
0–85 |
Soft to Moderate |
If you live in a city with hard or very hard water, you may need to make your own water for better-tasting coffee. An easy solution is to use a product like Third Wave Water, which comes in pre-measured packets that you mix with distilled water.
For a DIY approach, check out this guide:
https://espressoaf.com/guides/water.html