Overheard a barista say she uses tap water for pour-overs and it blew my mind

I was waiting for my order at a shop in Portland last week and this barista told a customer she actually prefers tap water over filtered for certain beans because of the mineral content. She claimed the local water here has a specific balance that brings out fruit notes in light roasts, around 50 ppm or something like that. I've been buying expensive bottled water for my V60 at home, so now I'm wondering if I'm wasting money. Has anyone else tried switching to tap water based on where you live?

2 comments

2 Comments

holly_flores7928d ago

Built on that by trying my tap water and it totally changed my brew.

tessawebb28d ago

People act like tap water is some magical secret weapon but it's just cheaping out on the most important ingredient. Loaded with chlorine and random shit from aging pipes that'll mute any delicate fruit notes you're chasing.