Great coffee and tea start long before the beans or the leaves — the water is almost the whole cup. Swap hard, chlorinated tap water for something cleaner and the difference in taste can surprise you.
Why the water matters
Coffee and tea are extractions: hot water pulls flavour out of the grounds or leaves. Hard tap water and off-flavours from chlorine can flatten or muddy that. Fresh filtered water from your ionizer gives the kettle a cleaner starting point, so more of what you taste comes from the coffee or tea itself.
Which water to try
For most brews, reach for Kangen water at pH 8.5–9.5 and see how it treats your favourite roast or blend. Prefer a more neutral cup? Try Clean water at pH 7. Because dissolved hydrogen fades once water meets the air, fill the kettle with freshly drawn water rather than something that has been standing.
Brew the same coffee twice — once with tap water, once with fresh filtered water — and let your own taste decide.
Small changes, better cups
A few easy habits go a long way:
- Use freshly drawn water every time
- Try Kangen at 8.5–9.5, then a neutral pH, and compare
- Keep your kettle free of scale
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