{"id":53221,"date":"2026-04-21T15:18:35","date_gmt":"2026-04-21T12:18:35","guid":{"rendered":"https:\/\/kyivcityroast.com.ua\/how-to-prepare-water-for-the-coffee-maker\/"},"modified":"2026-04-21T15:25:43","modified_gmt":"2026-04-21T12:25:43","slug":"how-to-prepare-water-for-the-coffee-maker","status":"publish","type":"post","link":"https:\/\/kyivcityroast.com.ua\/en\/how-to-prepare-water-for-the-coffee-maker\/","title":{"rendered":"How to prepare water for the coffee maker"},"content":{"rendered":"\n
The quality of coffee is directly related to the water you use to brew it. Since coffee is 98% water, getting this base right is crucial to getting the perfect flavor. Let’s take a closer look at how to prepare the water for your coffee machine and ensure the best results. <\/p>\n\n
Why water quality matters<\/strong><\/h2>\n\n
Did you know that the same beans can taste completely different depending on the water? Water contains various minerals and impurities that affect the flavor of coffee. Water that is too soft will not properly extract the flavor compounds from the coffee beans, while water that is too hard can make the coffee taste bitter and leave limescale in the coffee maker. <\/p>\n\n
Optimal coffee water should have a balanced mineral composition. This allows for the proper extraction of coffee oils and flavors, creating a harmonious flavor without unwanted tints. <\/p>\n\n
Basic parameters of water for coffee<\/strong><\/h2>\n\n
Water hardness<\/strong><\/h3>\n\n
Water hardness is measured by the amount of dissolved minerals, mainly calcium and magnesium. We recommend using water with a moderate hardness of 150 to 300 mg\/l (8-17 dH) for brewing coffee. <\/p>\n\n
Water type<\/strong><\/td>
Hardness (mg\/l)<\/strong><\/td>
Impact on coffee<\/strong><\/td><\/tr>
Soft<\/td>
< 150<\/td>
Sour taste, poor extraction<\/td><\/tr>
Optimal<\/td>
150-300<\/td>
Balanced flavor, complete extraction<\/td><\/tr>
Solid<\/td>
> 300<\/td>
Bitter taste, scale in the equipment<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
Signs of water that is too hard:<\/strong><\/p>\n\n
\n
White coating on the coffee maker<\/li>\n\n\n\n
Bitter taste of coffee<\/li>\n\n\n\n
Slow brewing<\/li>\n\n\n\n
Frequent clogging of equipment<\/li>\n<\/ul>\n\n
Signs of too soft water:<\/strong><\/p>\n\n
\n
Sour taste of coffee<\/li>\n\n\n\n
Weak extraction<\/li>\n\n\n\n
Lack of saturation<\/li>\n<\/ul>\n\n
The pH level<\/strong><\/h3>\n\n
The optimal acidity level for coffee water is 6.5-7.5 pH. Neutral or slightly acidic water best brings out the flavor of coffee beans.<\/p>\n\n
Chlorine content<\/strong><\/h3>\n\n
Chlorine added to tap water for disinfection can negatively affect the flavor of coffee. Even a small amount of chlorine can overwhelm the delicate flavors and give coffee an unpleasant chemical taste. <\/p>\n\n
Methods of water treatment<\/strong><\/h2>\n\n
Filtering<\/strong><\/h3>\n\n
The easiest way to improve water quality is to use filters. There are several types of filtration: <\/p>\n\n
Carbon filters<\/strong> effectively remove chlorine and organic compounds and improve the taste of water. They are suitable for basic tap water treatment. Their ease of use makes them a popular choice for home use. <\/p>\n\n
Reverse osmosis<\/strong> provides deep purification, removing almost all impurities. However, this water can be too soft for coffee, so it often needs to be mineralized. This is the most effective but also the most expensive method of purification. <\/p>\n\n
Ion exchange filters<\/strong> reduce water hardness by replacing calcium and magnesium ions with sodium. This method is effective for descaling. It is especially useful for regions with very hard water. <\/p>\n\n
Boiling and settling<\/strong><\/h3>\n\n
Boiling the water helps remove chlorine and some bacteria, but does not affect the hardness. After boiling, the water should be cooled to the optimum temperature of 90-96\u00b0C for brewing coffee. <\/p>\n\n
Standing the water for 24 hours also allows the chlorine to evaporate naturally.<\/p>\n\n
Use of bottled water<\/strong><\/h3>\n\n
High-quality bottled water can be a good solution, especially if the local tap water has significant quality issues. Choose water with a moderate mineral content and neutral pH. <\/p>\n\n<\/figure>\n\n
Practical tips for water treatment<\/strong><\/h2>\n\n
Water quality testing<\/strong><\/h3>\n\n
Check the water quality regularly with:<\/p>\n\n
\n
TDS meter<\/strong> for measuring the total dissolved solids content<\/li>\n\n\n\n
pH tests<\/strong> for determining acidity<\/li>\n\n\n\n
Test strips<\/strong> for comprehensive evaluation<\/li>\n<\/ul>\n\n
Caring for your coffee maker<\/strong><\/h3>\n\n
Proper water treatment extends the life of the equipment:<\/p>\n\n
\n
Descale the coffee maker every 2-3 months<\/li>\n\n\n\n
Use special decalcification products<\/li>\n\n\n\n
Change filters in time according to the manufacturer’s recommendations<\/li>\n\n\n\n
Rinse the system with clean water after each use<\/li>\n<\/ul>\n\n
Storage of treated water<\/strong><\/h3>\n\n
The treated water should be stored properly:<\/p>\n\n
\n
Use clean containers<\/li>\n\n\n\n
Store in a cool place<\/li>\n\n\n\n
Do not leave water in open containers for a long time<\/li>\n\n\n\n
Prepare a fresh portion every day<\/li>\n<\/ul>\n\n
Common misconceptions<\/strong><\/h2>\n\n
Many coffee lovers make common mistakes when preparing water:<\/p>\n\n
Use of distilled water.<\/strong> Fully purified water does not contain the minerals necessary for proper coffee extraction. It’s like trying to make soup without salt – something important will be missing. <\/p>\n\n
Ignoring the temperature.<\/strong> Water that is too hot (over 96\u00b0C) can “burn” the coffee, and cold water can prevent it from fully revealing its flavor. This is one of the most common mistakes made by beginners. <\/p>\n\n
Irregular replacement of filters.<\/strong> Outdated filters not only lose their effectiveness, but can also degrade water quality. They become a breeding ground for bacteria and unpleasant odors. <\/p>\n\n
Special solutions for different types of coffee machines<\/strong><\/h2>\n\n
Espresso machines<\/strong><\/h3>\n\n
For espresso machines, the stability of the water quality is particularly important. Recommended: <\/p>\n\n
\n
Install a professional filtration system<\/li>\n\n\n\n
Regularly monitor water hardness<\/li>\n\n\n\n
Use water with a TDS of 150-300 ppm<\/li>\n<\/ul>\n\n
Drip coffee makers<\/strong><\/h3>\n\n
Drip coffee makers are less demanding, but still need high-quality water:<\/p>\n\n
\n
A simple carbon filter is sufficient<\/li>\n\n\n\n
Regular descaling<\/li>\n\n\n\n
Use fresh water for every brew<\/li>\n<\/ul>\n\n
Geyser coffee makers<\/strong><\/h3>\n\n
For geyser coffee makers, it’s important:<\/p>\n\n
\n
Avoid water that is too hard<\/li>\n\n\n\n
Clean all components regularly<\/li>\n\n\n\n
Use water at room temperature for pouring<\/li>\n<\/ul>\n\t\t
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