Minerals For Your Water

Flavor For Your Coffee

What is in your water?


Your tap water, spring water, or your favorite bottled water are defined by the location of where that water came from. The terroir of water is much like that of the coffee bean, where the soil type, rainfall, and solar intensity change the flavor of the coffee; the flavor of water comes from subterranean minerals like dolomite, halite and limestone. Now add the difficulty to create potable water and your tap water consists of varying amounts of allowable contaminants.

The occurrences of varying minerals and allowable contaminants vary across the globe, explain the variation in drinking water from city to city affecting the flavor of your coffee.

“We were shocked with your quality. Your water allowed the sweetness and aftertaste to shine more than our commercial setup.”  
Mark, head roaster of Onyx coffee lab

What should be in my water?


The Specialty Coffee Association (SCA) defines guidelines for water to achieve optimum brewing results for your coffee. The problem is that most people don’t know what to do with these guidelines. To create water like the SCA suggests requires understanding your current water profile in order to define specific filtration techniques, but there is still another problem: you are limited to the minerals you start with. This is why we developed the Third Wave Water (TWW) capsule.

Now you can achieve the SCA recommended guidelines while adding the missing minerals essential for the ultimate coffee experience. Start with a gallon of either distilled water or water from a reverse osmosis (RO) system, then add the TWW re-mineralization capsule to blend in the perfect amount of calcium, magnesium and sodium.


Whether you are brewing that perfect cup in your fortress of solitude or visiting your cousin Eddy for Christmas, your favorite third wave coffee will taste its best when brewed with the patent pending Third Wave Water mineral blend.

Our story..


The idea of Third Wave Water came about like many other great ideas, over food and beer. Charles and Taylor were grabbing a bite to eat after Taylor had just installed a cold brew tap for Charles at a local office co-share. As they discussed the state of the coffee industry the topic drifted toward water quality and Taylor’s new variable TDS water filtration system. Charles was looking for a way to help his customers obtain perfect brewing water and was even considering mailing bottled brewing water. That’s when the idea of “dehydrated water” sounded possible. Taylor went back to his lab and made up a few vials for Charles to try out. The rest is history, now anyone can have perfect coffee water anywhere. Third Wave Water was made by coffee people for coffee people.