Water and Brewing: The Element Most People Overlook

If the beans are the music, water is the stage that lets it resonate. Water with too high a mineral content makes the coffee taste bitter and heavy, while water that's too pure yields a flat, lifeless cup.

The ideal level is a total dissolved solids (TDS) of around 150 ppm, which helps draw out sweetness and acidity in balance.

At Gacha House, we use filtered water with hardness adjusted to just the right level for every cup we brew, because even a small change in water can change the entire cup.

“Coffee is over 98% water. Here's what you should know before pouring tap water into the cup you've so carefully brewed.”