Up to 98% of your coffee is water — yet it's the ingredient most people overlook. The mineral content, pH, and temperature of your water directly influence extraction, affecting everything from sweetness and acidity to body and clarity.

For the best results, use filtered water with a total dissolved solids (TDS) level between 75–150 ppm, and brew between 195–205°F (90–96°C). Tap water that's too hard or too soft will mask the nuanced flavors we work so hard to bring out in every roast.