The Science of Coffee Getting great water for coffee, step-by-step. Part 1: Alkalinity, hardness and why it matters
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Jul 14, 2025 Lucia Solis, a coffee professional and host of the Making Coffee podcast, joins the discussion about the crucial role of water quality in brewing. They delve into the concepts of alkalinity and hardness, explaining how these factors can dramatically alter coffee flavor. Listeners learn how to test their water at home and practical methods for achieving optimal water characteristics. A fascinating tasting experiment highlights the stark flavor differences between various water types, empowering coffee enthusiasts to improve their brewing experience.
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Lucia's Water Quality Wakeup Call
- Lucia Solis experienced a sudden negative change in her coffee's taste due to water on her Guatemala coffee farm.
- The coffee tasted chalky and flat, prompting her to investigate water quality on the farm.
Choose Low Alkalinity Water
- Avoid high alkalinity water as it neutralizes the acidity in coffee, killing fruity notes and acidity.
- Use water with low alkalinity to preserve coffee's brightness and complexity.
Alkalinity Neutralizes Coffee Acids
- Alkalinity measures water's capacity to neutralize acids, largely due to hydrogen carbonate.
- High alkalinity water destroys coffee acidity by neutralizing acid compounds during brewing.
