Give every cup its best chance.

A cup of coffee is almost entirely water. GroundWater gives cafés on RO or distilled water the same brewing water every shift, at every location, so every coffee starts with its best chance at being excellent.

RO made your water consistent. It also took the minerals out.

Reverse osmosis takes most of the minerals out of tap water, so a café starts from nearly the same low-mineral water wherever the shop is. But water with almost nothing in it has no hardness and no buffer for the coffee's acids, so the cup can taste sharp and sour.1

GroundWater puts back the two things coffee needs from its water: hardness (calcium and magnesium) and alkalinity (the buffer for acidity), from three food-grade mineral salts. Two jars, HARD and ALK, one scoop of each per gallon, mixed until dissolved.

What changes behind the bar.

Consistency
The water stops being a variable, so the coffee is what your customers taste. It is the same brewing water on a slow Tuesday and a busy Saturday, at every location.
Simplicity
One scoop of each per gallon, mixed until dissolved. Make it ahead in batches or as you go; five gallons takes five of each. No drops to count and no math.
Your RO
Start from RO water with no remineralizing stage and no blend valve. If your system already adds minerals back, tell us and we will say plainly whether GroundWater fits.
Your machines
GroundWater uses sulfate salts, not chloride salts. Espresso machine makers limit chloride because it can be corrosive at brewing temperatures. Very pure water can be corrosive too, and may not work with a machine's water level sensors, which rely on minerals in the water. Ask Ben about the finished water's hardness and alkalinity, so you or your tech can check them against your machine maker's specification before you switch.2
Cost
Dry and concentrated, so you store and ship powder, not water. Pricing is not set yet. Tell Ben your volume and you will hear the numbers first.

Where it fits.

  • Pour-over bars and batch brewers filled from jugs
  • Espresso machines that draw from a reservoir, once the finished water checks out against the maker's specification
  • Carts, pop-ups and events that fill their own tanks

Machine plumbed straight into a water line? Tell Ben about your setup.

For roasters: the same water on both ends.

When an account says your coffee tastes off, the roast gets blamed first and the water gets checked last. GroundWater is a water recipe you and your accounts can share. Cup on it in your lab, and accounts that start from RO or distilled water brew on the same recipe, so the water is one thing you can already rule out.

It fits accounts on RO or distilled water, pour-over bars, and batch brewers filled from jugs. Accounts on filtered tap water would need RO first, and we will say so rather than oversell it. It is dry powder, so it can travel with your bags. If you would like to carry GroundWater for your accounts, say so.

Tell Ben how many accounts you supply, roughly how many run RO, and what water you cup on today.

Email Ben about roasters

Sources

  1. Colonna-Dashwood, M. and Hendon, C. H. (2015). Water for Coffee. On alkalinity as the buffer: too much flattens acidity, too little leaves it sharp. Read the source
  2. La Marzocco, Water specifications. In their words: water with "low mineral content, low pH, or high chloride content can be so corrosive (at high temperatures and pressure) that it rapidly degrades components inside the machine," very pure water "sometimes won't work with the machine's sensors," and "water with too much mineral content is very likely to deposit limescale." GroundWater is not affiliated with La Marzocco. Read the source

Talk to Ben about your bar.

GroundWater is not on sale yet. Tell Ben how you brew, whether your machines are plumbed or fill from a reservoir, and roughly how much coffee you go through in a week. Cafés and roasters who write now will hear first when jars are ready.

ben@groundwaterminerals.com