With water accounting for more than 98% of brewed coffee, it is important to ensure good water quality when transforming roasted coffee into a beverage. For an optimal brew, use odorless and colorless filtered water. Avoid the use of distilled water, as it will extract the coffee much too aggressively.
Ideally, water for coffee making should have a neutral pH (7.0) and a total dissolved solids (TDS) count of roughly 120 ppm.
