1. You have to realize it's the number one ingredient in your coffee, yes the coffee bean is important but using the wrong water will drastically improve or trash your favorite cup.


2. Consider the temperature of the water that is used. In most cases, it’s good to maintain water temperature between 195 to 205 degrees Fahrenheit for optimal extraction. When cold water is used, it will result in flat and under-extracted coffee while water that is too hot will lead to the loss of the trademark taste of coffee.


3. The most important aspects to look at when rating the quality of water is the TDS which brings us back to #1. TDS stands for Total Dissolved Solids. A TDS measurement represents the total concentration of dissolved substances in the water, which can include minerals, salts, and other solids. The amount and type of solids that are dissolved in the water will affect its flavor. Because coffee is about 96-98 percent water, the TDS of water used in the brewing process will greatly affect the quality of the finished product. you should try to stay in the Optimal Range of 120-150


4.  Alkalinity pH 6.5-7.5, with a target of 7. Pure water should have a neutral pH of 7. With more hydrogen (H+) ions, the pH of water decreases, which means it has a higher acidity. Water becomes basic when there is a high presence of hydroxide (OH-) ions, which can result in water having a bitter taste. Both of these situations can alter the brewing reactions and the cup. Typically, alkaline water (high pH) used to brew coffee results in a ‘flat’ taste.


5. Total Alkalinity: At or near 40 mg/L. This is the measurement of the concentration of negative ions in the water. Alkaline compounds such as bicarbonates (such as baking soda), carbonates, and hydroxides remove hydrogen ions (H+) and lower the acidity of the water. Total alkalinity is measured by measuring the amount of acid (e.g., sulfuric acid) needed to bring the sample to a pH of 4.2. At this pH all the alkaline compounds in the sample are “used up.” The result is reported as milligrams per liter of calcium carbonate (mg/L CaCO3). Too much alkalinity can affect extraction and coffee flavor.


6. Just Please give a F*CK about what put in to your body. To optimize the body you have to optimize the fuel… Kingston Coffee - Tastes like Magic Fuels like fire