Ask any coffee professional what makes or breaks a great cup, and you’ll eventually hear the same answer: water. We talked to coffee experts—Nolan Hirte (Proud Mary Coffee), and Frank La (Be Bright Coffee), Jeremy Jason (Jason Enterprises), and James Mireles (Pulp Coffee Roasters)—to create a practical guide to water filtration best practices.
This resource is researched and written by Fresh Cup in partnership with Bluewater USA Inc., to help you understand what’s actually in your water and what to do about it. Including…
- How to read the four key water quality metrics—TDS, hardness, pH, and alkalinity—and what each one means for your coffee and your equipment
- Breaking down the four main filtration approaches (mechanical, carbon, ion exchange, and reverse osmosis) so you know what each system actually removes, and what it doesn’t
- Why remineralization matters, and how inconsistent mineral delivery during peak hours can silently undermine your extraction
- The real costs of doing nothing: from voided equipment warranties and limescale damage to PFAS and microplastics in your customers’ cups
- How to work with a water treatment technician to size and spec a system for your shop’s unique water profile, volume, and equipment
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