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I Made My Own Coffee Water. Here's Why.
Description
In this episode, I take you inside one of the most misunderstood variables in specialty coffee: water. I open up about my journey from tap water skeptic to someone actively building my own water chemistry from scratch, and why that evolution was not only inevitable but necessary. I talk about how I stumbled back into Third Wave Water after finding a forgotten package in the back of a shelf, how it immediately changed what I was tasting, and why, after more than a year of using it, I started noticing that every cup was beginning to taste a little too similar. I share what that observation triggered in me, and why 163 PPM felt too heavy for the kind of clarity and sweetness I was chasing.
I also walk through why I decided to move away from pre-packaged water mineral profiles and start building my own, using a target of around 100 PPM and a philosophy organized around two profiles: sweetness and acidity. Rather than matching water to roast level, I believe the coffee itself should tell you what it needs, and I want the control to actually respond to that. By listening to this episode, you'll understand why water is not just a background variable but one of the most powerful tools in your brewing process, and you'll start thinking about what your own water choices are actually doing to your cup.
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