What is the composition of water needed to make good coffee?

Water, in the process of coffee preparation, acts not only as the basis of the drink (95 ÷ 99%), but also as an extractant, providing effective extraction of the necessary substances from the ground coffee powder, as well as a heat agent in the case of coffee brewing with a professional coffee machine.

Obviously, the liquid water used to perform these tasks must meet a whole set of requirements. Several dozens of indicators characterize the quality of water suitable for the production of vodka, beer, soft drinks, coffee and tea.

In practice, in public catering and household conditions, they can be reduced to four:

Hardness indicator: water for coffee preparation should be soft 1.5 ÷ 2.0 mg-eq/L

Hydrogen indicator pH: acid-alkaline balance within the range of 6 ÷ 7.

Universal indicator of the concentration of all dissolved substances in molecular, ionic and colloidal forms. The so-called TDS indicator: 100 ÷ 120 ppm.

Organoleptic properties of water: transparent, without extraneous odors and taste.

Requirements to water quality and safety are fixed by relevant directives and regulations of WHO, EU and others.