In partnership with

Welcome Note

Hello hello! Welcome back to the third edition of the The Retired Barista.

News Roundup

• Co-Fermentation: The Controversy Over New Coffee Flavors - There’s a debate surrounding co-fermentation in coffee processing, where additional ingredients like fruits are introduced during fermentation to create unique flavors.

• Specialty Coffee Shops Market to Grow by USD 50.8 Billion from 2025-2029 - Technavio reports that the specialty coffee shop market is projected to grow by $50.8 billion between 2025 and 2029, driven by rising coffee consumption and the integration of AI in the industry.

• Coffee Science Foundation and ZHAW Launch Defects Research Project - The Coffee Science Foundation and the Zurich University of Applied Sciences have initiated a research project focusing on the sensory and chemical properties of defective coffee beans to understand their causes and potential health risks.

• The Price of Coffee is All Over the News, But What Is the Price of Coffee- Discusses how coffee prices are influenced more by investor sentiment and futures trading than by actual supply and demand, leading to volatility that affects producers and buyers.

• Regeneratively Farmed is the New Buzz Label on Supermarket Shelves – But What Does it Actually Mean? - Examines the rise of “regeneratively farmed” labels in supermarkets, highlighting the principles of regenerative agriculture and its potential impact on food products like coffee.

• Study: Coffee Linked to Improved Cognitive Function in Patients with Atrial Fibrillation - A new study suggests that regular coffee consumption may enhance cognitive function in individuals with atrial fibrillation, a common heart arrhythmia associated with increased risk of cognitive decline.

Understanding Water & Coffee

Water makes up 98% of your coffee. It’s a fact that is pretty obvious, but somehow it is the MOST overlooked aspect in most people’s brewing setup. We all love to geek out on the latest gear and gadgets. Not to mention sourcing some incredible beans to brew at home. But honestly, the number one way you’re going to level up your home brewing is to start giving a shit about your water.

Here’s quick metaphor for you - making coffee with bad water is basically the same thing as washing your car with lake water. No matter how good the soap is if you’re using dirty lake water your car is not going to get clean. And this same concept applies to your cup of coffee too. The best beans in the world aren’t going to overcome crappy water.

So what does this all mean? Go look at your kettle, your coffee maker, or even your water tap. Do you have any white or crusty stuff hanging out? That’s limescale. It’s a build up of minerals that were dissolved in your water but have now made your gear their home. Don’t get me wrong, these minerals are not all bad though. You do want some of them in your water and they are little flavor helpers. They can help make your coffee taste even better! But you need to control the ratios to ensure they are imparting the right balance of flavors.

I want you to do a quick experiment for me. Make three cups of coffee the exact same way. I mean identical in all ways except one: use tap water for one, bottled water with minerals, and then finally one using distilled water (which will have no minerals). I think you’ll be shocked by the results. But it should not be, water is not just H2O, unless it’s distilled all water is going to have some minerals and these minerals will affect the flavor of your coffee.

Let’s back up for a minute and examine the process. When hot water meets coffee grounds, doesn’t matter if you’re brewing a fancy pour-over, espresso, or in a simple K-cup machine, it needs to extract all the good stuff that makes coffee taste like, well, coffee. However, if your water doesn't have the right mineral balance, it will unable to do its job fully.

Improving your water quality can be the easiest way to upgrade your coffee game without buying expensive equipment. Even a basic coffee maker can brew better coffee with better water.

Testing Your Water (Without Getting a Chemistry Degree)

Remember in science class when you tested water with those little paper strips? Well, it turns out those weren't just for annoying your lab partner. Understanding your water quality is actually pretty simple, and you don't need a lab coat to do it.

Let's talk about three important numbers that affect your coffee: Total Dissolved Solids (TDS), General Hardness (GH), and Alkalinity (KH). Before I lose you, I promise this is not going to turn into a chemistry class. Think of these components as your water's report card.

TDS is exactly what it sounds like, stuff dissolved in your water. Imagine dropping salt in water until it disappears. That salt is now part of your TDS. For great coffee, you want your TDS between 150-200 parts per million (ppm). Too low, and your coffee tastes sour and empty (like coffee-flavored water). Too high, and it tastes flat and dull (like coffee that's lost its spark).

General Hardness measures calcium and magnesium, these are basically the wonder twins of great coffee flavor. These are the minerals imparting great taste while pulling out the amazing natural notes of your coffee. Without them, it's like trying to grab something with mittens on, you just can't get a good grip.

Alkalinity is your water's ability to resist changes in pH. Think of it like your water's stubbornness level. Some stubbornness is good (it helps prevent your coffee from becoming too acidic), but too much can make your coffee taste boring and flat. It's like having that friend who always says "whatever you want" when picking a restaurant – sometimes you need a little personality!

Testing your water is surprisingly easy. You can get simple test strips online or from a pet store. Fill a glass with cold tap water, dip the strip, and compare the colors to the chart. And just like that, you're now a water expert.

Making Your Water Work for Better Coffee

Now that you know what's in your water, let's discuss fixing common problems without breaking the bank. Essentially we are going to troubleshoot your water, no fancy equipment required (unless you want it).

First up: hard water. If your test strips show high mineral content, or you're constantly battling limescale, you've got hard water. This is like having an overenthusiastic helper in the kitchen, it means well, but it's doing too much. Hard water can make your coffee taste chalky and can clog up your coffee maker faster than a highway at rush hour. The fix? A simple water filter pitcher (like Brita or PUR) can help reduce mineral content. Just remember to change the filter regularly.

On the flip side, if your water is too soft (looking at you, reverse osmosis & distilled water users), your coffee probably tastes sour and weak. You are technically brewing with clean and neutral water but there’s just not enough minerals to impart flavor and pull out those amazing notes from the coffee. The solution? Consider adding a mineral packet specifically designed for coffee (yes, these exist) and you can choose based on either the style of coffee (espresso, cold brew, etc) or roast profile (light, medium, dark) and more.

For Keurig users and drip coffee makers, descaling is your best friend. Run a descaling solution through your machine every few months (or more often with hard water). White vinegar works too, just make sure to rinse thoroughly unless you want coffee that tastes like a salad.

The sweet spot for coffee water? Think Goldilocks, not too hard, not too soft. If you're feeling fancy, you can buy premade water solutions specifically for coffee. But for most people, a good filter pitcher and regular maintenance will do the trick.

Remember: perfect is the enemy of good. You don't need laboratory-grade water to make better coffee. Small improvements in your water quality can make a big difference in your daily cup. Start with the basics – test your water, filter if needed, and keep your equipment clean. Your taste buds (and your coffee maker) will thank you.

Next month, I'll be diving into a new coffee topic. But for now, go forth and brew with better water. Your morning cup deserves it.

Gear, Roasters, and Cafes I am Loving Right Now

Roasters

What do I have in the cupboard right now?

I have not opened the bag yet, but this Tatmara from Tim Wendelboe is one I am very excited to try as soon I get through my other bags.

I know this Blackberry Disco from Dak Roasters says it’s for Filter coffee but it’s quite amazing as a shot of Spro. Juicy as hell and delicious. Friendly reminder, you don’t have to brew the coffee exactly as it’s "supposed” to be brewed.

Finally, the mainstay for the last week or so has been this Espresso blend from Sightseer Coffee. It’s been exactly as advertised. My wife is way more into a classic espresso blend with cocoa and chocolately notes. So she’s been enjoying this one for sure.