Although water makes up over 98% of a cup of coffee, it is often neglected in conversations among specialty coffee lovers.
But in recent years, experts around the world have begun to re-examine this “simple” ingredient, which has proven to be the key to the hidden flavor in every cup.
Water is not just a flavor carrier, but a chemically reactive ingredient that interacts with the dissolved compounds in the coffee during extraction.
The type of minerals dissolved in the water — such as calcium, magnesium, and sodium — directly affects the taste.
Calcium enhances body and texture, magnesium brings out fruity notes and bright acidity, and sodium balances bitterness and gives the coffee a subtle freshness.
Therefore, some international coffee labs have begun developing dedicated brewing waters that are sold as concentrated solutions that can be mixed at home.
Some premium coffee shops even make their own “water” based on the type of coffee used, just as a chef chooses the right type of salt for his dish.
The latest innovations are moving towards smart filtration systems that measure mineral concentration in real time and automatically adjust it.
There are now professional brewing machines that allow baristas to specify a “water recipe” just like they choose a grind or brewing temperature.
The result? A more balanced cup, clearer flavors, and a richer experience.
Talking about specialty coffee is no longer limited to beans and roasting…
Rather, it includes every drop of water that passes through it, because good coffee starts with good water .