Explore the science of coffee brewing through simple experiments, practical discoveries, and a better understanding of how water chemistry influences the flavor in your cup.
Great coffee is more than beans, roasting, and brewing technique. Water plays an essential role in extracting the flavors and aromas we enjoy.
At The Coffee Water Lab, we explore the fascinating relationship between water chemistry and coffee through simple experiments, practical brewing insights, and approachable science.
Discover the science. Experiment with confidence. Taste the difference.
Discover how minerals and alkalinity influence coffee extraction and flavor.
Discover how simple brewing experiments reveal the influence of water on your coffee.
Discover how aroma, flavor, and water chemistry come together in every cup of coffee.
Can you taste the difference water makes in your coffee? Try a simple blind tasting experiment using the same coffee brewed with two different waters. Compare distilled or reverse osmosis water with mineralized water, such as COFFEE WATER, and discover what your own taste buds reveal.
Try the Blind Taste Test
1. Choose two waters. Use distilled or reverse osmosis (RO) water for one batch and mineralized water, such as COFFEE WATER prepared according to its directions, for the other.
2. Brew the same coffee twice. Use identical beans, coffee-to-water ratios, grind settings, brewing methods, and temperatures. Change only the water.
3. Prepare a blind tasting. Pour each coffee into identical cups. Mark the bottoms A and B, recording which water was used. Ask someone to rearrange the cups without revealing their identities.
4. Taste and compare. Notice differences in aroma, acidity, sweetness, body, and overall flavor. Which cup do you prefer?
5. Reveal the results. Check the labels and discover which water produced each cup. Repeat the experiment to see whether you notice the same differences consistently.
Curious to explore further? Try the experiment again with two other water sources and see what changes.
