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.
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
The Solution
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.
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.