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One of the most common, overlooked parts of the coffee brewing equation is the water that you are using to brew your coffee. It's just not something on the minds of most coffee drinkers -- but the chemical properties of your water can make all the difference in the outcome of your brew.

Some questions to consider: Do you have a water softener? A reverse osmosis (RO) filtration system? Are you using distilled water? Do you use hot water to fill the coffee maker? If any of these questions apply to you, this may cause your coffee to taste watery, weak or perhaps even sour or bitter!

Without getting overly scientific, coffee needs certain minerals to bond to during the brewing process, namely magnesium and calcium. The pH of the water is significant as well -- not too acidic or alkaline. The key is balance.

The SCAA (Specialty Coffee Association of America) has a set of guidelines for achieving the best cup of coffee. There is a section which specifically discusses water standards. Those resources can be found here:

Remember, your brewing temperature for water should always be between 195°F and 205°F -- unless you're doing cold brew...but that's a whole other discussion.

In any case, if you are having difficulty finding the perfect cup, please come see us and we would be glad to answer whatever questions you may have. We are always willing to help you troubleshoot your brewing method. Because, hey -- coffee matters!

- John

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