Alright, let’s talk about something I’ve learned the hard way: water. Yep, you heard me right. Water. I know it sounds boring, but stick with me. If you’re making pour-over coffee and not giving your water the attention it deserves, then I’m sorry to tell you, but your coffee’s probably not as good as it could be.
Now, you might be wondering why I’m getting all dramatic about something as simple as water. But I’m here to tell you—water can totally make or break your cup. It’s the silent partner in your coffee-making process, and it deserves more credit than we give it. If you’re still using tap water and thinking, “Well, water is water,” you’re missing out on something huge.
So, let me tell you why water is such a big deal and how to choose the right one for your pour-over. This isn’t just some coffee snob rant—it’s something that genuinely changed the way I brew.
Why Water Matters More Than You Think
I used to think water didn’t matter. I mean, I was all about the beans, the grind, the pour—surely, that was what made the difference, right? Wrong. Once I switched to filtered water, it was like I’d unlocked some hidden level in the coffee world. Suddenly, my coffee was smoother, cleaner, and had more depth. No more weird aftertaste. No more bitterness.
You’ve gotta remember, coffee is mostly water. So if you’re using bad water—whether it’s too mineral-y, too chlorinated, or just flat-out weird—your coffee’s going to taste… well, bad. Simple as that.
It’s like trying to cook a gourmet meal with rotten ingredients. The best recipe in the world can’t save you if the basics are off. And water is one of those basics.
The Right Kind of Water for Pour-Over Coffee (Don’t Overthink It)
Okay, so now you’re probably wondering what kind of water you actually need. Do you need some fancy bottled stuff? A five-step filtration system? Is there a secret coffee-water club I don’t know about? Nah. You don’t need to get all fancy. You just need clean, fresh water—and preferably, some kind of filter to make sure it’s not full of weird stuff.
Here’s the breakdown:
1. Fresh and Clean
If there’s one thing I can’t stress enough, it’s this: clean water. Don’t just grab whatever’s coming out of your tap if it tastes funky. I don’t care if it’s convenient—if it tastes like chlorine or metal, it’s time to filter that stuff. I use a simple Brita pitcher, and it makes a world of difference. You don’t need to go full “water snob,” but you do need to get rid of the yucky stuff that could mess with your coffee’s flavor.
2. The Magic of Minerals
Alright, here’s where it gets a little more technical, but bear with me. Water is made up of minerals (like calcium and magnesium) that actually help pull the flavors from your beans. If your water is too mineral-heavy, it’ll make your coffee taste a bit harsh and bitter. Too little minerals, and your coffee will taste flat—like it’s missing something.
So you want water with a balanced mineral content. Nothing too crazy, just enough to help extract those lovely coffee notes without overpowering them. Filtered water usually does the trick.
3. Temperature’s Your Friend
Not directly related to the water itself, but super important: temperature. You want your water to be hot, but not too hot. I shoot for around 200°F (just off a boil). Too hot and you’re going to scorch your coffee. Too cold and you won’t extract enough flavor. I swear, it’s the small things that make a big difference.
How to Tell If Your Water’s Right? Taste It. Seriously.
Here’s the secret I’ve learned: taste your water. Sounds simple, right? But you’d be surprised how many people skip this step. If your water tastes fresh and clean, then it’s probably good to go. If it tastes funky—like metal, chlorine, or anything off—it’s time to rethink your water situation.
I know it’s tempting to just ignore it and say, “Eh, it’s just water,” but trust me, once you start paying attention to it, you’ll notice a huge difference in your coffee.
My Go-To Water Routine (It’s Not Complicated, I Promise)
So, now that you get why water is such a big deal, here’s what I do to make sure my water is always on point for pour-over:
- Filtered water: I keep it simple. I use a Brita pitcher, and that’s my go-to. It’s affordable, easy, and works great.
- Fresh water, every time: I don’t reuse water that’s been sitting in the kettle too long. Stale water is no good.
- Taste test: Before I even start brewing, I taste the water. If it’s clean and fresh, I’m good to go. If it’s weird? Bye-bye, water. I’ll grab something else.
- Temperature control: I bring my kettle to a boil and let it cool for a minute to hit around 200°F. Not too hot, not too cold. Just right.
That’s it. I don’t get fancy. I don’t overthink it. I just make sure my water is clean, fresh, and at the right temperature. And you know what? That’s all it takes to make a cup of pour-over coffee that tastes amazing.
Final Thoughts: Don’t Sleep on Water, Seriously
Look, I know it’s easy to overlook the water part. But if you care about making good coffee (and I’m guessing you do, since you’re reading this), then you need to treat your water with respect. It’s not some boring afterthought—it’s a key player in the coffee-making process.
Once I started paying attention to my water, everything changed. My coffee got smoother, cleaner, and way more flavorful. So don’t let your water be the weak link in your coffee routine. Give it a little love, and I promise, your pour-over will thank you.
So, how’s your water game? Do you have a go-to water routine, or do you just grab whatever’s closest? I wanna hear about it!
