Hi there,

I am new to the forum so hello! As I understand it, water parameters greatly influence the brewing process and thus the taste of the coffee. I find it hard to understand what makes certain water, i.e. the mineral composition, 'good' for coffee brewing. Therefore, I would like some advice from the community on my tap water, it would be greatly appreciated! I attached an image containing the water parameters of my tap water.

Thanks!

This water has more mineral than is typically recommended for good tasting coffee. It may be OK for pourover or batch but I would not use it in an espresso machine primarily because of the high chloride levels. Anything above 15 - 30 mg/L can be a corrosion issue and this water's chloride ion is in the mid 80's. The practical way of treating that chloride would be a reverse osmosis system.

In conventional units this water has:

Total hardness = 120 mg/L as CaCO3
Calcium hardness = 80 mg/L as CaCO3
Alkalinity = 125 mg/L as CaCO3
Chloride ion = 84 mg/L
Sulfate ion = 55 mg/L
Sodium ion = 80 mg/L

The conductivity indicates it would read about 285 ppm on an inexpensive TDS meter

It will deposit some limescale in your kettle or brewer.

This post: Good references on water treatment for coffee/espresso may be helpful in seeing where this water's hardness and alkalinity fit with some typical recommendations.

Thanks for the help!