Coffee is over 98% water.
Yet water quality is one of the most overlooked variables in brewing.
Extraction & Flavour
Water composition affects how coffee extracts. Too soft, and flavours may taste flat or sour. Too hard, and bitterness and astringency dominate.
Balanced mineral content enhances sweetness, clarity and structure.
Equipment Protection
Hard water leads to limescale build-up, which:
- Reduces thermal stability
- Damages heating elements
- Restricts water flow
- Shortens equipment lifespan
For cafés, this translates into costly repairs and inconsistent performance.
Filtration is Not Optional
Using appropriate filtration systems tailored to your local water profile protects both flavour and machinery.
In the UK, water hardness varies significantly by region. Testing and adjusting filtration accordingly is essential for consistent speciality coffee results.