Is the secret to the world’s best cup of coffee…water? We may be biased but we think so.

If you’re not using some sort of filtration system, your water likely has total dissolved solids flowing within it. And if that’s the case, all that inorganic and organic matter is also in your coffee and espresso drinks. Not the jolt your customers are likely looking for.

TDS includes sulfates, chlorides, bicarbonates, organic matter, calcium, magnesium, potassium, etc. And if you’re wondering, isn’t magnesium a good thing. You’re not wrong. Ideally, you want the just-right level of TDS when brewing your coffee and espresso drinks.

High TDS in water blocks the beans from processing and weakens the coffee flavor. Low TDS can lead to a bitter, oily cup. According to the Statistics & Standards Committee of the Specialty Coffee Association, 75 and 250 mg/liter TDS is the just-right level for your cup.

Okay. So, what water filtration system can balance TDS levels instead of filtering everything out? Answer: Reverse osmosis. RO offers full-spectrum protection, reducing nearly all impurities and toxins while managing TDS and mineral content. This makes RO desirable for coffee applications for long-lasting equipment and the overall customer experience.