Anamorphic Coffee

Water for coffee is an insanely deep rabbit hole. And that makes sense, as it makes up a huge part of your coffee.

For Anamorphic's QC and brewing at home, we actually just use tap water, put through a Brita filter. Yes, this water chemistry will change with the seasons, but we thankfully live in areas with great water for coffee. It’s quite soft already, it just requires a bit of filtering to clean it up.

If you are reading from a harder water region, we generally suggest using distilled water and remineralising with a couple different solutions;

Third Wave Water is reliable and relatively inexpensive, for our coffee we suggest taking a 2L sachet and dissolving it into 6L of water for a 1/3 strength. This is how we make water for coffee when we’re travelling.

This would put you at ~45gh/15gh, which is very soft but it’s inline with our tap water here in Australia.

For Lotus Drops, we’d recommend the same 40gh/15kh using 2 Drops of Calcium Chloride and 1 drop of Potassium Bicarbonate per 450ml of distilled water. You can play with recipes on their website.

For espresso, we think more buffer is generally helpful for decreasing acidity, so harder water may be more preferable. For this, perhaps 60gh/40kh could be a better expression.

Some people also like to brew with Distilled water, and add minerals to the brewed coffee afterwards. We don’t have much experience with this, but it seems to be popular if you have Apax Drops or something similar.

Anyway; we QC our roasts with soft water, and if you wanna taste the coffee with our same water, this is where we’re sitting. Water is a huge ingredient to play around with, and you’re either in the camp that’s constantly messing with it, or, like us, you’re in the camp that just sticks to one thing and moves it minimally.