Experts say that the
best water for making coffee must contain around 150 ppm of total dissolved
solids (TDS). Okay, cool. Now how do you achieve that?
This is just a rule of
thumb; opinions vary as to the ideal water quality. Some coffee shops use
reverse osmosis for their water, but the fineness of the membrane may decrease
the amount of solids in the water, resulting in an overpowered taste. Then
again, too many solids will interfere with the organics in coffee, resulting in
a flat taste.
