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Why Water Ruins (or Makes) Your Coffee
Description
I know my brew ratio down to the gram, but for the longest time I never thought twice about my water's PPM. In this episode I walk through my own slow, sometimes stubborn journey toward actually understanding my water, why I ignored it for so long, and what changed once I finally picked up a ten dollar TDS meter.
I talk about the difference water chemistry makes compared to gear, brewers, and even the coffee itself, why tap water quietly wrecks more cups than we realize, and how I went from testing my water at 155 to 160 PPM with Third Wave Water down to my current sweet spot around 80 PPM using my own mineral profile mix. You'll hear how I dialed in that number through trial, error, and a lot of unglamorous testing, plus a couple of analogies that explain why water gets ignored in coffee content even though it might be the most important variable of all. If your coffee has been inconsistent and you can't figure out why, this one might be the missing piece.
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