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

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

How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


Design Details: A Petit Le Café Coffee in Midtown Manhattan

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…


Exploring the Potential of Drones in Coffee Production 

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Test Drive: The Linea Micra Espresso Machine from La Marzocco

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

U.S. Coffee Championships 2023 Baltimore Qualifiers Results

More than 100 competitors brought their talent to Baltimore to take part in six competitions, and 63 will progress to nationals in April. BY NATE KLOCKBARISTA MAGAZINE ONLINE Photos by Matthew Temple courtesy of the U.S. Coffee Championships Last weekend, my hometown welcomed the U.S. Coffee Championships (USCC) qualifiers with the charm only Baltimore could […]


Why it’s easier for wealthier producers to grow specialty coffee

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The Color of Coffee Collective Symposium Returns for Its Second Year

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

Study Shines New Light on the Complex Arabica Coffee Genome

Researchers in Italy say they’ve shed new light on arabica coffee’s large and complex genome, which may ultimately help breeders seeking desirable traits such as high quality and disease resistance….


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Brewing at Home and on the Road with Wilford Lamastus Jr.

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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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