Water hardness and drawdown time for pour over

Water hardness and drawdown time for pour over

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 […]


The First Women-Only Coffee Championships Held in Costa Rica

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Breaking New Ground: A Sicilian Coffee Plantation, Part 2

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The Slingshot Chalice Puts a New Spin on Espresso Dosing

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Water hardness and drawdown time for pour over

In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

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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…


Test Drive: Update Your Grinding With More Comandante Grinder Accessories

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Three Questions with Gabriela Parfait of The Good Sourcing

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Water hardness and drawdown time for pour over

Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]


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…


5 Cool Cafés Worth a Try in Chiang Mai

Chiang Mai, one of Thailand’s most fascinating cities, is home to a vibrant specialty-coffee scene, with many cafés and roasteriess often offering locally grown coffee. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tim Durgan via Unsplash With a population of 3 million, Chiang Mai is a little (by Asian standards) gem in northern […]


Test Drive: The Linea Micra Espresso Machine from La Marzocco

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Water hardness and drawdown time for pour over

Water hardness and drawdown time for pour over

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...

Water hardness and drawdown time for pour over

tl;dr I used harder water than normal to brew my coffee with a pour over dripper but kept everything else the same. The drawdown time was much faster but the taste was the same.

I'm visiting my parents for the next few days and decided to bring my Kalita 155, hand grinder, and one of my coffees on the trip. They have harder water. I'm not sure what the TDS is, but it's really obvious, for example, based on how it dries your skin out after a shower. They just have a regular water filter for drinking water and making coffee, tea, etc. For reference, my water at home is about 150 ppm (120 after a Brita filter).

I knew their water was harder, but I didn't know how this would affect my brew, so I just used the same grind setting I normally use for this coffee. The drawdown time was much faster, by something like 45 seconds, so I was worried that it would be under-extracted. However, the coffee tastes great, and I don't think I can tell a difference between it here and how it tastes at home. It seems the increased extraction power of the harder water has simply caused the brew to finish faster, and the two effects have canceled out, resulting in a cup with the same extraction level as if I had used softer water. This was very surprising to me. Can anyone corroborate this effect for pour over coffee?

Note, I'm not advocating using hard water for brewing if you can avoid it. I was just really surprised at the huge difference in drawdown time and associated minimal difference in taste.

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Water hardness and drawdown time for pour over

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.

Water hardness and drawdown time for pour over

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