Reverse Osmosis and My Coffee Addiction
Whether you’re a Keurig fan, love your Nespresso, or swear by your Aeropress, coffee lovers are all united by that one thing – the adoration of the humble coffee bean.
One of the things we get asked most about is if reverse osmosis water is good for coffee brewing, and the answer is… yes! Great coffee starts with the water you brew it with.
It starts with the water…
- absolutely odor-free;
- clear appearance;
- no chlorine at all; and
- a neutral pH of as close to 7 as possible.
How does reverse osmosis measure up?
…and ends with the taste
Coffee expert Marc Wortman from MakeGoodCoffee.com weighs in, saying “not only will it not affect the flavor of your coffee adversely, but it will likely make it taste even better.”
As published by The Roasterie, “98-99% of your coffee is just water, so the quality of your water plays an undeniable role in the quality of your coffee…we recommend using filtered water because tap water will often include chlorine and other elements that will affect your coffee’s flavor. However, reverse-osmosis water is the best choice.”
Water Tech Online delves a little deeper into why, saying that reverse osmosis “removes 96-99 percent of TDS and hardness, including heavy metals, chloride, iron, lead, nitrate, sulfate and even chromium-6” – all contaminants that can impact the quality of your coffees and espressos.
Because reverse osmosis is pure and unadulterated water, it allows for the real flavor of the coffee to shine through, making the taste brighter and more true. And of course, it doesn’t hurt that using purified water in your coffee machine means descaling is a thing of the past. No cakey build-up = no need to clean!
The Bottom Line
While there are many things up for debate when it comes to making a good cup of coffee, one thing is for sure – the best way to enjoy your cup is distraction-free.
This blog post was originally published on http://fixyourwater.ca/