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Barty Specialty Coffee Water

Posted by Nathaniel Fleming on

We all know you need at least two ingredients to make coffee: coffee and water. Simple enough, yet often misunderstood: You can’t use any type of water and expect it to taste great.

Just like using the best coffee available for Barty Single Origin coffees, we also use the best water.

Let’s get into why it’s important to use the right water:

Water needs minerals to taste good. This is why spring water tastes “fresh” or “sweet”.

It’s what gives trendy packaged waters some credibility: trace amounts of minerals dissolved into drinking water. Think of why Fiji water is so popular, other than its successful marketing and package design: the water itself contains tasty minerals, composed deep in the aquifers of the pacific island nation.

Barty Specialty Coffee Water is made specifically to compliment your coffee. We run a local water source through our water custom purification system, before using it to brew our specialty coffee.

Here are four common types of water you may know of, and how they brew coffee:

  • Tap water: a city controlled water system. Tap water has added ingredients (such as chlorine, or fluoride) depending on your location, which the city decides to include in your municipal water supply. This type of water may actually taint the flavour of your brew if your area’s tap water is chlorinated, for example.
  • Filtered Water: water filtered by a system to remove chlorine, bacteria, pollutants. This water is mostly appropriate for brewing coffee with.
  • Purified Water: filtered water with trace amounts of ingredients, zero bacteria, usually made using an advanced filtration system. Oftentimes this water is regulated to be labelled as “purified”. This is the best type of water used for brewing coffee because of the extent of its quality control of exact trace amounts of the right minerals.
  • Distilled Water: only H2O, with no other pollutants/solvents in the water, collected from condensed steam after boiling water. Using distilled water to make your coffee will actually make it taste bland, as it contains no trace amounts of minerals. It’s like eating a meal cooked without seasonings.


    What trace minerals are in the ideal brewing water?

    Sodium, Chlorine, Calcium, and Magnesium. pH also plays a part in making the water “alkaline” or not.

    How does Barty purify its water used for brewing?

    Situated in Darlinghurst, NSW, Australia, we run local tap water through a custom purification system, trusted by other leading cafes and specialty coffee businesses. We’ve done tests as to what water tastes better: Barty-purified or not, and this is it.

    What’s the best water-to-coffee ratio for brewing?

    This ratio is what dictates the coffee’s “strength” and influences its mouthfeel. The best strength for a coffee totally depends on what style of drink you’re making. For example, espresso is about 90% water, and filter coffee is about 98% water. The small difference in ratio creates two vastly different concentrations and beverages.

    At Barty Single Origin we use a ratio of about 1:16 when weighing out dry coffee weight versus the amount of water used for a standard filter coffee, although there are countless ways you can try brewing using different mechanisms, concentrations, and methods.

    Additionally, we use a device called a refractometer to precisely measure the amount of Total Dissolved Solids (TDS) in each brew, ensuring the perfect strength of each Barty coffee.

    Feel free to drop by, just say, Hey Barty in strict confidence and you can be anonymous if you wish. Or, do not hesitate to leave a question in the comments below any time


    About Nathaniel Fleming

    Write ✍️ Design 📐 Brew ☕ Barty Single Origin's resident Coffee Expert & Coffee Quality Assurance Officer. Nathaniel's understanding of coffee and culture comes from his international background of the United States, Australia, Europe, and Asia. His approach to sustainable design in the specialty coffee industry is driven by a biocentric perspective and a passion for excellent coffee. He is currently based in Sydney, Australia.


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