Collection: Coffee Water

Before you brew, understanding and controlling the mineral composition of your water can make a significant difference in how your coffee extracts. Most tap or bottled water contains varying levels of minerals that can either enhance or hinder coffee brewing.

Too much bicarbonate, for example, can mute acidity, while a lack of essential minerals like magnesium and calcium may lead to a dull, under-extracted tasting coffee.

By pre-mineralising your water and making your own brew water using Aquacode or Third Wave, you can create the ideal brewing environment works great for most coffees out there. Whether you’re starting with distilled, reverse osmosis, or soft tap water, adding the right mineral blend ensures consistency and precision in every brew.

By brewing coffee with distilled or soft water you can go ahead and add a mineral concerntrate directly to your cup of coffee.

Products like Apax Lab are particularly good for this as they come in a precision drip bottle that easily dispenses an accurate amount.

There are advantages and disadvantages to both pre and post mineralising coffee, if you're in a cafe you won't have time to mineralise every coffee and this only adds an additional step that isn't necessary.

However if you're brewing coffee at home and your brewing multiple different coffees at a time, then by mineralising each cup you can brew multiple different coffees all using soft water or distilled water.