Third Wave Water: My Mind-Blowing Rediscovery

In this enlightening episode, I share my surprising rediscovery of third wave water and its dramatic impact on coffee flavor. I discuss my initial skepticism about specialized water treatments for coffee brewing, having abandoned them years ago due to cost considerations. Through an impromptu experiment comparing regular filtered water to third wave water, I experienced a remarkable difference in taste - bringing more crispness, liveliness, and pleasant acidity to both medium and light roasts. Listeners will learn about the importance of water chemistry in coffee brewing and gain insights into how a simple change in water composition can significantly enhance their coffee experience.

In the episode, I delve into the practical aspects of incorporating third wave water into a home brewing setup, including cost considerations and equipment adjustments. I also explore the broader implications for coffee appreciation, questioning why many cafe experiences fall short of expectations and how water chemistry might play a role. This episode offers valuable perspective for anyone looking to elevate their coffee game, whether they're skeptical about water treatment or already deep into their coffee journey.

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For tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Chapters

• 0:00 Introduction and Setup
• 1:16 The Coffee Preparation
• 2:31 The Experiment Background
• 4:46 The Revelation
• 6:31 Cost and Implementation Considerations
• 8:46 Coffee Shop Perspectives
• 10:16 Value Proposition Discussion
• 12:31 Final Thoughts and Reality Check

Transcript

[00:00] Hey, I hope all is well. We're doing pretty good right now. This is more of an impromptu type of talk, raw talk. Today is December 29th, 2024.

[00:30] I'm extremely excited to come back on here again. Something interesting happened that I want to talk about, but let's get our cup of coffee first.

[01:15] Coffee preparation sounds Let's taste it first. Sipping sounds You can't beat that sound. Cheers. Mind blown.

[02:00] Here's a quick story. A couple of hours ago, I tried to do these videos, YouTube videos. I'm trying to batch them down and get them out there. I did two videos - one about coffee chain and another about water.

[03:15] I decided to do an experiment with third wave water on air without doing it beforehand. I thought third wave water was questionable, which I tried years ago and stopped using because the packages can be expensive.

[04:30] For the experiment, I used filtered water and third wave water. The package was old, probably four or five years old. When I tasted the coffee, it was better. It was livelier, I could taste the crispness compared to what I normally do.

[06:00] Coffee is almost a hundred percent water. I have to figure out my workflow now, maybe get a new kettle just for third wave water. I went down this mini rabbit hole.

[07:15] Now they have different versions - light roast chemistry, medium roast, and dark roast chemistry for water. It's still relatively expensive, but in hindsight, it's probably not as bad as it seems.

[08:30] I'm thinking about getting a special kettle devoted to this. I might use my other kettle with the regular spout for other brews because we use it for tea and oatmeal.

[09:45] The biggest thing is that the coffee is a world of difference. Where do we draw the line? You don't know what you're experiencing until you experience it for what it truly is.

[10:30] I wonder if many people are doing this third wave water thing. Even when I go to coffee shops, the coffees are still bland. Maybe because most people don't drink their coffees black.

[11:15] If you're okay with your coffee now, but don't use these packages, it could be even better. The water I use is still water, a gallon for $1.34 at the local grocery store in Texas.

[12:00] The package is probably around $2. If you don't drink much coffee, it's not really that big of a deal to use these packages. You'll make your coffee instantly better.

[12:45] This is a 15 to 1 ratio, a medium roast mix that I'm using right now for Amazon. Your coffee can taste a lot better with the right water chemistry.

[13:30] The coffee I used for the experiment was a light roast, same exact mix of Honduras and Peruvian coffee. I was pleasantly surprised by how much coffee I truly tasted.

[14:15] If you can already taste awesomeness in coffee, think about what can happen if you enhance it more. I'm probably late to the game, but putting myself out there and revisiting this has given me a better sense of wonder.

[14:45] Even if I tell you it's better, you have the choice to do it or not. You could be like me and think it's not worth it, which is perfectly fine.

[15:15] If your coffees don't taste better with third wave water, then your coffee might just be low quality. That's the helpful thing about third wave water - it can only enhance so much.

[15:30] That's what I got for you. Talk to you later. This is Okey at Everyday Bean signing off.

[15:48] End of episode