Do These 3 Things to Instantly Improve Coffee Quality:

1. Upgrade Your Water

Coffee is made up of about 98% water, so this seemingly simple step can be a total game-changer for flavor, acidity, bitterness, and even equipment longevity.

Not an instant believer? Try it for yourself. Brew two coffees side by side—one with tap water and one with bottled mineral water. The difference is usually shocking, and often convincing enough to make people switch to at least a carbon-filtered system (like a Brita pitcher).

If you want your coffee to taste café-level good, you may want to go a step further and use water made specifically for coffee. Because water is the solvent responsible for extracting coffee compounds, its exact mineral content and hardness have a huge impact on how coffee brews and tastes.

In our shops, we use multi-step commercial filtration systems engineered for the coffee industry. At home, it’s much easier. You can simply start with distilled water and add a pack of minerals designed for brewing coffee. These packets are easy to use, affordable, and effective. We recommend the options from Third Wave Water, which include formulas for both espresso and filter coffee. Once mixed, just add the water to your kettle or machine’s reservoir.

What Is Water Hardness?

Water hardness refers to how much calcium carbonate (limescale) is dissolved in your water, and it’s determined by the bedrock in your local area. When water is heated, these minerals come out of solution and accumulate as a chalky white buildup—especially in hard-water areas.

Hard water affects how coffee compounds dissolve during brewing. When water is too hard, it often produces a cup that lacks sweetness, nuance, and complexity. Mineral buildup can also damage equipment over time and may even void warranties on coffee makers or espresso machines.

There’s a lot more to water chemistry, but here’s the simplest takeaway:

• Soft to moderately hard water: Use tap water, but filter it first.

• Moderate to very hard water (your sink looks like the above pictured): Bottled water or mineral-adjusted water is your best option.

If you’d like a deeper dive into water quality and ideal brewing parameters, let us know in the comments —we can do a full post on water for coffee. For now, let’s move on to some other quick wins..

2. Use a Scale

Scales are often viewed as “over-the-top” or unnecessary in coffee brewing—but they’re also the number one tool people wish they’d started using sooner.

I can’t count how many times someone has said, “I can’t believe I went so long without a scale.”

Consistency is essential for good coffee, and without a scale, it just isn't possible. Volumetric measurements like scoops or tablespoons—and eyeballing water amounts—can’t be controlled or replicated. Using a scale lets us know exactly how much coffee and water we’re using every time.

This matters not only for proper extraction, but also for controlling strength and knowing how much to brew when making coffee for friends or family. When brewing small batches, we can taste differences as small as 0.2 grams—an incredibly small margin.

Many roasters provide brew recipes in grams, making scales even more useful. With the affordability of gram scales online and their versatility in the kitchen, there’s really no reason not to make one part of your daily routine. If you like tech, top of the line gear, and a little splurging - our favorite for daily brewing is the Acaia Pearl.

3. Clean Your Equipment

Never rinsed that coffee brew basket? Got a film of brown stains on your coffee pot? Never cleaned your water reservoir? Espresso steamwand suddenly low pressure or covered in dried milk? Grinder over 2 years old and never been brushed, vacuumed, or inspected for wear? 

If you answered yes to any of these, it may be time to show your equipment some love.

Coffee oils and milk residue leave rancid flavors in their wake and can negatively impact fresh beans! Dark roasts and artificially flavored coffees are especially notorious for leaving heavy residue.

Here’s a quick breakdown of preventative habits and deep-clean tasks that keep coffee tasting great and equipment working properly.

Preventative (Quick & Daily)

• Dump used grounds and rinse the brew basket immediately after brewing. The longer residue sits, the harder it is to remove.

• Rinse your coffee pot between brews!

• Change the water in removable reservoirs and only fill what you need. Don’t use water that’s been sitting for days—stagnant water collects bacteria, off-flavors, and biofilm.

• Replace water filters on schedule. Most people go well past the recommended interval - which may defeat the purpose of the filter.

• Don’t store beans in the grinder hopper—this accelerates staling and causes oil buildup.

Deep Cleaning (Periodic)

• Use Cafiza on stainless steel coffee wares: thermoses, portafilter baskets, grouphead screens, and for backflushing espresso machines. Always follow package instructions, adhere to manufacturer guidelines, use the correct amount, and rinse thoroughly.

• Vacuum your grinder.

• Disassemble grinders to clean and replace burrs (**important to defer to your specific machine's manual).

• For milk buildup on or inside steam wands, Rinza works exceptionally well.

If you're a visual learner, check out James Hoffman's Beginner's Guide to Equipment Cleaning & Maintenance

Got your own recommendations for instant improvements to coffee quality? Share 'em below!