When it comes to brewing coffee, the water you use plays a crucial role in the final taste and flavor of your cup. The Specialty Coffee Association of America (SCAA) recommends a total dissolved solids (TDS) range of 75-250 ppm for brewing coffee. This means that the water should contain a certain amount of minerals and other dissolved solids for optimal extraction.
The target TDS of 150 ppm is often considered ideal for brewing coffee. This level of TDS typically results in a well-balanced cup with a good extraction of flavors and acidity. It provides enough mineral content to enhance the coffee’s taste without overpowering it.
To achieve this target TDS, you may need to adjust the water you use for brewing. If your tap water has a high TDS, you might consider using filtered or bottled water with a lower TDS. On the other hand, if your water has a low TDS, you can try using mineral additives or brewing water specifically designed for coffee.
Finding the right TDS for your coffee can be a bit of trial and error. It depends on various factors such as the coffee beans used, the brewing method, and personal taste preferences. Some coffee enthusiasts even go as far as measuring and adjusting the TDS of their brewing water to achieve a more precise extraction.
Personally, I have experimented with different TDS levels for brewing coffee. I found that when the TDS is too low, the coffee tends to taste flat and lacks complexity. On the other hand, when the TDS is too high, the coffee can become overly bitter and have an unpleasant aftertaste. So, I try to aim for a TDS of around 150 ppm to strike a balance and achieve a flavorful cup.
The ideal TDS range for brewing coffee, as recommended by the SCAA, is 75-250 ppm. The target TDS of 150 ppm usually leads to a well-extracted cup of coffee with balanced flavors and acidity. However, it’s important to note that personal preferences and other factors can influence the choice of TDS. Experimentation and tasting are key to finding the perfect TDS for your own coffee brewing.