Does Hard Water Affect Your Coffee?
If you have spent time seeking out coffee suppliers then you should also spend some time making the perfect cup of coffee.
Yes, of course we think the beans are important and we can help you figure out which are best for you, but make sure you don’t overlook the main ingredient: water
Tea blends for hard water have been around for years, and they are very popular. They generally work on the premise that soft water is more acidic and therefore dissolves minerals in it better.
These minerals are often what gives tea (and coffee) its complex taste, so when you make a drink with hard water it is less flavoursome as fewer of the molecules that would give it the taste are dissolved in the tea.
This means that tea blends designed for harder water often have stronger tasting teas such as more robust Assams in them, than teas for soft water, so they are still as strong tasting as a proper cuppa made with soft water.
However, there is less research into whether this effect is seen with coffee. Recent research shows that actually what is true for tea is actually the opposite for coffee.
Hard water contains minerals such as both calcium and magnesium which are better at ‘sticking’ to the flavour. Magnesium is the stickiest of all, so high magnesium waters will make strong and in fact, more caffeinated cups of coffee.
However, it isn’t actually recommended that you try to change the hardness of your water. Coffee comes from a wide variety of different places and has been drunk with a wide variety of different water harnesses. Therefore, your cup of coffee is just what it is: your cup of coffee!