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    Is Tap Water Ruining Your Coffee?

    June 12, 2025 3 min read

    Tap water might be safe to drink — but it’s likely destroying the flavor of your coffee. Here’s why Total Dissolved Solids (TDS) and unbalanced minerals matter more than you think.

    Why Water Quality Is the Most Overlooked Factor in Coffee Brewing

    When it comes to coffee, most people focus on:

    • The beans

    • The grind

    • The machine

    But what about the water?

    Considering that coffee is 98–99% water, using the wrong water can drastically affect:

    • Flavor

    • Acidity and sweetness

    • Extraction quality

    • Machine performance

    What Is TDS — And Why Does It Matter for Coffee?

    TDS (Total Dissolved Solids) refers to the amount of minerals and particles dissolved in water. It’s measured in parts per million (ppm) and includes:

    • Calcium

    • Magnesium

    • Bicarbonates

    • Sodium

    • Chlorine compounds

    • Other trace elements

    These minerals affect how water extracts flavor from your coffee grounds. Too much or too little — and the balance is lost.

    What’s Wrong with Tap Water?

    Most tap water has TDS far outside the ideal range — anywhere from 50 ppm to over 500 ppm, depending on your location and local treatment systems.

    Common Tap Water Issues:

    • Too high TDS → Over-extraction, bitterness, scale buildup

    • Too low TDS → Under-extraction, flat taste, weak body

    • Chlorine & chloramine → Off-flavors, aroma suppression

    • Uncontrolled mineral balance → No consistency from cup to cup

    Tap water is optimized for safety and plumbing, not for flavor chemistry.

    Real Effects of Tap Water on Coffee

    Tap Water Condition Brewing Result
    Hard water (high calcium) Bitter, dull flavors; limescale risk
    Soft water (low minerals) Weak, flat coffee
    Chlorinated water Chemical taste, loss of aroma
    Alkaline water (high bicarbonate) Chalky, muted cup profile

     

    Even if your tap water is drinkable, it may be chemically unfit for great coffee.

    How to Measure Your Tap Water’s TDS

    Use a simple TDS meter (available online for ~$10–$20) to check your water. Dip it into your tap water and note the reading:

    • 75–150 ppm: Ideal range

    • Below 75 ppm: Too soft, might need added minerals

    • Above 150 ppm: Too hard, risks bitterness and scaling

    Most readings will fall outside the ideal zone — especially in areas with hard water or heavy filtration.

    So What’s the Solution?

    If you want better coffee and want toprotect your equipment, here’s what works:

    ❌ Options That Don’t Fully Solve the Problem:

    Method Issue
    Boiled tap water Doesn’t change TDS or mineral ratio
    Brita filter Reduces chlorine, but doesn’t control mineral balance
    Bottled water Unpredictable, varies by brand
    Reverse Osmosis Removes everything — too pure for proper extraction

     

    Start with Third Wave Water 

    Use distilled or RO water as a clean base, then add minerals using Third Wave Water.

    Each sachet contains:

    • Balanced calcium, magnesium, and bicarbonates

    • No chlorine, heavy metals, or scaling risk

    • Designed specifically to hit the ideal TDS for coffee

    💧 1 sachet + 4L distilled water = Brewing-ready water with 150 ppm TDS

    Save Your Espresso Machine

    Tap water with high hardness or unbalanced TDS causes:

    • Limescale buildup

    • Clogged valves and boilers

    • Expensive maintenance

    Third Wave Water is engineered to extend the lifespan of your machine by minimizing buildup while enhancing extraction quality.

    Frequently Asked Questions (FAQ)

    Is tap water safe to drink but bad for coffee?

    Yes. Safe for your health doesn’t mean safe for brewing. Tap water often has minerals and chlorine that negatively affect flavor.

    What should the TDS of my brewing water be?

    Ideally between 75–150 ppm, with a balanced mineral profile. Third Wave Water hits this target consistently.

    Can I fix my tap water with a Brita filter?

    Brita removes chlorine and some contaminants but doesn’t regulate calcium, magnesium, or overall TDS — which are critical for coffee.

    Is bottled water better?

    Not always. Some bottled water brands are too soft (under-extracted coffee) or too hard (bitterness + machine scale).

    What’s the easiest way to control my brewing water?

    Usedistilled or RO water and add a Third Wave Water sachet. It gives you full control over TDS and mineral balance for perfect coffee.


    Final Thoughts

    Your water could be the reason your coffee doesn’t taste right — no matter how good your beans or machine are. Tap water may be convenient, but it’s unpredictable, often too hard or chemically treated, and not designed for brewing.

    If you care about taste, consistency, and equipment health — stop trusting tap water. Start with pure water, add Third Wave Water, and let your coffee shine.