For many of us, coffee or tea is a daily ritual — a moment of calm that sets the tone for the day. But what many don’t realise is that coffee and tea are more than 95 percent water. This means the quality of the water you use plays just as important a role as the beans or leaves you choose. If your tap water contains chlorine, heavy metals, or an excess of calcium and magnesium, the delicate balance of flavours is disrupted. Coffee can taste bitter, flat, or overly sharp, while tea can lose its natural aroma and develop metallic or dull notes.
Filtered water creates the perfect foundation for better beverages. The Specialty Coffee Association has even published precise water standards for brewing, emphasising low chlorine content, balanced mineral levels, and a neutral pH as essential for extracting the best flavours. Tea experts also note that pure water is the “silent ingredient” that makes or breaks a good brew. Scientific studies further support this, showing that the composition of water significantly alters the sensory properties of both coffee and tea.
When you switch to filtered water, your morning coffee becomes smoother and more balanced, allowing the richness of the beans to shine through. Your afternoon tea becomes more fragrant, letting you enjoy the subtle notes of the leaves without distraction. Even cold drinks like juices and cordials taste fresher. The secret to better beverages isn’t just about premium ingredients — it begins with the water you brew them with.
References:
