Bad water destroys great coffee and the strong majority of coffee is water! You’re buying great coffee from us, why not use the best water you can? We are now distributing Third Wave Water mineral supplements as an add-on to your coffee orders.

Third Wave Water uses the proper amounts of magnesium sulfate, calcium citrate, and sodium chloride salts to produce water that is ideal for brewing coffee and tea. The science is complicated, but their packets provide an easy way to get it right and produce the best water to brew the best coffee.

The Specialty Coffee Association has determined the following standards for water used to brew specialty coffees. For a superior quality extraction of coffee solids, the brewing water should have these characteristics:

Characteristic	Target	Acceptable Range
Odor1	Clean/Fresh, Odor free
Color2	Clear color
Total Chlorine	O mg/L
Total Dissolved Solids (TDS)3	150 mg/L	75 – 250 mg/L
Calcium Hardness	4 grains or 68 mg/L	1-5 grains or 17 mg/L – 85 mg/L
Total Alkalinity	40 mg/L	At or near 40 mg/L
pH	7.0	6.5 – 7.5
Sodium	10 mg/L	At or near 10 mg/L

¹ Odor is based on sensory olfactory determination.
² Color is based on sensory visual determination.
³ TDS measured based on 4-4-2 conversion.