Good Quality Water

Fresh, good-tasting water is essential since it makes up more than 98% of a cup of coffee. Mineral content can affect taste. For best results, water should not exceed these parts per million(ppm) of dissolved minerals:

• Ideal – 50-100 ppm (50-100 mg/L) or 3 to 6 grains of hardness.
• Acceptable – Below 300 ppm (300 mg/L) or 18 grains of hardness.

To ensure good tasting water, be sure to:

• Keep current on water filter expiration dates.
• Provide good quality water for brewing.
• Always start brewing with cold water: heated water lacks dissolved oxygen.
• Never use softened water. Sodium forms a gelatinous mass around coffee grounds, slowing down the extraction/dilution process and leads to over-extraction.
• Because the coffee beverage is 98% water and only 1% coffee flavoring materials, the use of good quality water is essential.
• If coffee brewer is not used for a period of 24 hours, run a cycle of water before the first brew.