Third wave water tastes horrible. What am I doing wrong?

Third wave water tastes horrible. What am I doing wrong?

Toronto’s Pilot Coffee Roasters Acquiring Bridgehead Coffee for $3.6 Million

Toronto, Ontario-based specialty coffee roaster and retailer Pilot Coffee Roasters is acquiring Ottawa-based Bridgehead Coffee in a deal worth approximately US$3.6 million.  Bridgehead, which has 21 coffee shop locations throughout…


An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]


Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram,…


Book Review: From Nerd to Pro, by Patrik Rolf

From Nerd to Pro: A Coffee Journey is an autobiography by roaster, café operator, and coffee competitor Patrik Rolf sharing his coffee journey. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tanya Nanetti I’ve read plenty of books on coffee over the years: manuals on how to brew great coffee at home, books on […]

Third wave water tastes horrible. What am I doing wrong?

Design Details: Brewing Reinvented at ULA Café in Melbourne

Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee…


Miami-Made Panther Coffee is Popping Up in Manhattan

Beloved Miami specialty coffee company Panther Coffee is making its first major New York City showing with the opening of a popup shop in Soho. With a soft opening scheduled…


Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Report: Small-Scale Farmers in…


Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]

Third wave water tastes horrible. What am I doing wrong?

Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE…


New AFCA Director Gilbert Gatali on the 20th African Fine Coffees Conference

As the African Fine Coffees Association (AFCA) prepares for the 20th iteration of its flagship event, the African Fine Coffees Conference and Exhibition, the group is operating under new executive…


Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

Farmers in Indonesia’s Lampung province are making their own organic fertilizer in order to lessen reliance on volatile external supply chains. They’ve also diversified the number of crops they grow,…


Brewing at Home and On the Road with Darrin Daniel

We check in with the Cup of Excellence executive director to learn his current coffee-brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Emre…

Third wave water tastes horrible. What am I doing wrong?

Third wave water tastes horrible. What am I doing wrong?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Third wave water tastes horrible. What am I doing wrong?

I just tried third wave water again for the second time yesterday. I bought it once 2 years or so ago and had very bad results (will explain "bad" later). Tried different coffees and methods but it was horrible. Did not bother any further and kept using tap water with brita filter

However I discovered that a local roastery was selling TWW again – even with 2 litre sticks instead of 1 gallon. I thought – since "gallon" is absolutely not a common unit for measurement here in germany – maybe the results years ago were because of inaccuracy due to using scales and whatever. So I bought a pack and also destilled water which is also sold in 2 litre bottles so I was quite excited to try it again

At home I put one stick into the destilled water and started shaking. I tried cupping a bit after and it was bad. Then I realized that the minerals did not fully dissolve. There were flakes floating in the water. So I stirred and shook harder but didn't help. Googled and found that people – and apparently TWW themselves -suggested rolling the pack between your finger before opening to try to remove clumps before opening the package. It did help a bit. There were still some very tiny flakes visible but overall the water turned a bit muddy immediately and pretty much everything seemed to dissolve. I let it stay overnight and today it looks quite clear. So apparently everything has dissolved. I did that with two seperate 2 litre bottles. One package in each, shake like crazy and let it stay overnight

I now tried brewing two different coffees. Each with the clever dripper. 15g for 250ml. James hoffmanns method

They tasted the same. I am not kidding there was a very weird taste and I am not sure how to describe it. Not pleasant and definitely not what is supposed to be

I have no idea about chemistry but my guess is that the minerals did not dissolve completely (or evenly? which I suppose is not really possible chemically)

That is also what I mean with "bad". It does not taste underextracted or overextracted. Just completely off. People seem to suggest that TWW is more for areas where the tap water is very bad/hard and if yours is fine you dont need TWW. Our tap water is hard but coffee tastes okay when the water is filtered. But with TWW it almost tastes "toxic". Bad in a way that I think something just went wrong every time but I dont know what else to try. Maybe other destilled water? I will go buy a few more bottles soon from somewhere else (but the process of destilling water is normed here in germany so it should be the same everywhere)

I really want to make it work. If someone has any suggestions what to try Id be very happy to hear them

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Third wave water tastes horrible. What am I doing wrong?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Third wave water tastes horrible. What am I doing wrong?

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