Key ingredient can make your coffee taste bad – and it’s not cheap beans

The taste of your coffee might not always be attributed to the quality of the beans you use. Recent findings have highlighted that a crucial element affecting the flavour of your brew could be the water you use in the process. Experts from BRITA, a renowned water filter company, in collaboration with coffee roaster Matthew Algie, have shed light on how water quality plays a significant role in the taste of your coffee and tea.

While many people focus on selecting premium coffee beans or tea leaves, the water quality is often overlooked as an essential factor in brewing a perfect cuppa. Samantha Scoles, BRITA’s sales director and a certified Water Sommelier, emphasized that minerals in water, as well as substances added during the treatment process, greatly impact the taste and aroma of coffee and tea. She highlighted the importance of understanding water quality and treatment methods to enhance the brewing process.

Different types of teas require specific water temperatures and steeping times to bring out their delicate flavours effectively. Using filtered water has been recommended by BRITA to ensure the right balance of minerals, which is essential for high-quality hot beverages and also helps in preventing limescale build-up in equipment. Even bottled water, often perceived as a better alternative, can have a similar impact on taste and machine maintenance due to its mineral content.

Matthew Algie has issued a caution to coffee machine owners regarding the potential damage caused by poor water quality. Using unfiltered water can lead to limescale build-up, increased energy consumption, and machine breakdowns. It is essential to monitor water quality, change filters regularly, and follow proper filtration procedures to maintain machine efficiency and prolong its lifespan.

In commercial settings like coffee shops, using filtered water is crucial to ensure consistent beverage quality, customer satisfaction, and equipment protection. By understanding the significance of water quality in brewing coffee and tea, enthusiasts can enjoy a more refined and consistent taste in their favourite beverages.

Insights and Summary:
Water quality is a critical but often overlooked factor that influences the taste of coffee and tea. While many focus on the quality of beans or leaves, using filtered water can significantly enhance the flavour and aroma of beverages. Understanding water treatment methods, monitoring water quality, and changing filters regularly are key steps to ensure a consistently enjoyable coffee or tea experience. Additionally, maintaining machine efficiency and preventing limescale build-up through proper filtration practices are essential for coffee machine owners. Prioritising water quality in brewing processes can lead to a more satisfying and standardised beverage outcome, whether at home or in commercial settings like cafes.