The Science Behind Better Coffee Water: Why It Matters

I used to think great coffee was all about the beans. I spent years experimenting with grind sizes, brew times, and different roasters, but no matter what, something was always a little off. Then, a friend who’s a barista told me something that changed the way I brew forever: “Water quality is the most overlooked part of making great coffee.”

At first, I thought that was just coffee-snob talk. But the more I learned about water chemistry, the more it made sense. Coffee is 98% water. If the water isn’t right, the coffee won’t be either.

Here’s the problem: Most tap water contains chlorine, heavy metals, and sediment that interfere with flavor. Chlorine, in particular, is added to municipal water to kill bacteria, but it also dulls coffee’s natural sweetness and clarity. Then there’s the issue of minerals. You actually need certain minerals—specifically magnesium and calcium—because they help extract coffee’s best flavors. If you use distilled or overly purified water, your coffee will taste flat.

This is where coffee-specific water filtration technology makes a difference. Unlike generic water filters that strip out everything, the right filtration system removes what you don’t want (chlorine, sediment, excess metals) while keeping what you do want (the good minerals that enhance flavor).

I didn’t believe it until I tried it myself. After switching to filtered water designed for coffee, my brews became smoother, brighter, and more balanced. It was like I was tasting my beans properly for the first time.

If you’ve been struggling to get that perfect cup, don’t just blame your beans. The technology behind water filtration is just as important as your brewing method. And once you experience coffee made with optimized water, there’s no going back.

Want to experience coffee the way it was meant to taste? The Elessa Brew Water Filtration Pitcher removes impurities while keeping essential minerals for a smoother, richer brew. Get yours here.