Water, the element of change has been long been revered as having special properties to change and affect the things it comes in contact with. Sen-no-Rikyu, the creator of Sadō (Japanese Tea Ceremony) even believed in using once specific water source for his ceremony, the Willow Spring in Kyoto, Japan, as it had small traces of iron that mellowed out the bitter notes of Koi-Cha, or Matcha.

As for coffee, the same thing can be said, choose your water wisely and wash away the dust in your mind with the perfect cup of coffee.

Although many consider low calcium water to be best fit for coffee, consensus states that a balanced Calcium index, paired with a 7-8 pH level brings out the coffee’s full potencial, increasing it’s sweetness and cutting out it’s harsh acidity.