Third Wave Water
Custom Roasted To Order
Direct Trade Coffee
Free Shipping $50+
Everyone focusses on getting the best equipment for their home brewing setups, but often overlook one of the most important variables - the water quality and composition. Have you invested in all the best home grinders, brewers and coffees, and still feel like you can’t get the same coffee as you would in our cafes? It’s probably the water!
Water is composed of many minerals that make up its hardness, ions, and pH. This composition impacts not just the way the resulting coffee tastes, but also the process of how it extracts and brews. Not only that, but everyone’s water coming out of the tap, fridge, even spring bottled water has a different mineral makeup.
Good quality drinking water does not always mean it is good for brewing coffee!
Coffee is 98% water, and we should consider its like an ingredient, and source and ensure it’s the highest quality we can get.
So what is the best brewing water? This is a very complicated and scientific question, but to put it simply, it needs an optimal balance between hardness to balance acidity, and minerals to help with extraction and flavour clarity, as well as mouthfeel. In our cafes, we produce and tune this water with complex filtration and multiple membrane systems that cost thousands of dollars (we take our water very seriously).
Luckily, Third Wave Water has figured this out, in an easy format for your home.
Third Wave Water are sachets of minerals that once dissolved into distilled water, produce the optimal composition that will bring the most out of your coffee! These are tailored for filter coffee brewing, and are very easy to use.
To use, dissolve 1 sachet into 1 gallon jug of distilled water. Distilled is key as we need water with a blank canvas as a starting point for the minerals to be in proper composition. After this jug has dissolved the minerals, you can use this water in your kettles or drip coffee machines as you would normally!
Each package comes with 12 sachets, which makes enough for 12 gallons or 48 L of water.
Third Wave Water has been used in many national and international coffee competitions, and meets the quality water specifications for the Specialty Coffee Association.
The Monogram Special™
Relationship Coffee
We value long-lasting relationships with our coffee producers, where we work together to build quality, flavour innovation, and sustainability.
Sweet Spot Roasting
Our signature technique hits the perfect point where flavour shines and the coffee’s smooth. Not under-roasted, mild and acidic, or over-roasted, burned and bitter. Each coffee roasted with precision to the Sweet Spot.
Award Winning Lineup
Thanks to our long-term relationships with award-winning producers , we bring in coffees that set the benchmark for flavour, for every taste. Let our Flavour Moods guide you, and discover coffees you can’t find anywhere else.
Time to level up your brew.
Great coffee starts here. Explore our simple, approachable brew guides to bring your favourite flavours to life.
Pour over
What you need:
- Scale
- Grinder (or ground beans)
- Kettle (preferably a gooseneck, but it doesn't have to be!)
- Brewer (any pour over brewer!)
- Bleached paper filters
- Server (or large mug or vessel to hold the brewed coffee)
- Spoon
Dose: 21g
Brewing Water: 340g (16:1 ratio)
Grind Size: Medium-coarse
- Before getting started, pre-heat your kettle to 200 degrees F or set to boil on a non variable temperature kettle. Place your paper filter inside of your brewer and give your filter a really good rinse. This is important as it will rinse away any papery taste that you would otherwise get in your brew if you skip this step. Rinsing your paper filter will also snugly secure it to the sides of your brewer which is an added bonus :) After your paper filter is rinsed and your kettle is up to the proper temperature you are ready to start! Note that if you are not using a gooseneck kettle for this, you will have to practice pouring with a controlled pace making sure that your stream is not to heavy.
- Set your brewer on top of your server and place both on top of your scale
- Add your ground coffee into the bottom of the filter and then tare your scale
- Shake the grounds lightly to even out the bed
- With the back of a spoon, make a an indentation in the center of your bed. This step is to ensure that once you start your pours the water will be able to evenly saturate your grounds from all directions
- Start your timer and start your bloom. To do this, immediately and quickly start pouring in the center (where you created your divot) and then work your way to the outer edge, for a total of 50 grams of water.
- Let bloom for 30 seconds
- Once your timer hits 30 seconds, you can start your second pour
- Start your second pour the same way you started the first, in the middle and work your way to the outer edge. This pour will be 200 grams, bringing your brew now to 250 grams total.
- Wait for this to almost completely draw down, and finish with your last pour of 90 grams, bringing your total brew weight now to 340 grams.
- Wait for everything to finish drawing down and your brew is done! Your final brew time should be somewhere between 2.5-3 minutes depending on the coffee, how quickly you completed each pour, and the size of your grind.
Aeropress
What you need:
- Kettle
- Aeropress
- Filters
- Mug or server to brew into
- Spoon
- Scale
Dose: 18g
Brewing Water: 280g (15.5:1 ratio)
Grind Size: Medium coarse grind
- Bring kettle up to temp 91C (196 F)
- Grind coffee to a medium coarse grind
- Secure paper filter into the aeropress and rinse with hot water
- Place aeropress on top of a mug or server and place on top of scale
- Add grounds to aeropress and even the bed by lightly knocking the sides of the press
- Zero scale and start timer
- Quickly fill the aeropress to 280grams ensuring that there are no dry grounds
- At 1:10, break crust and stir.
- At 1:15, start your plunge. Plunge with consistent pressure. You should be finished at 1:45
Do not plunge on top of the scale!
Espresso
Straight espresso:
- Dose: 19 grams in
- Output: 40-42 grams out
- Time: 30-36 sec
Espresso for milk drinks:
- Dose: 19 grams in
- Output: 32-34 grams out
- Time: 25-30 sec
