The best water for V60 coffee: A comparison of two natural mineral waters - Antipodes 🇳🇿 vs. Lauretana 🇮🇹
- 16 hours ago
- 5 min read
I have enjoyed a good cappuccino as part of my daily routine for many years. I love enjoying one freshly brewed with high-quality beans and perfectly frothed milk at the coffee roaster’s. To me, coffee has always been about more than just caffeine. It's about the aroma, the craftsmanship and the complete taste experience.
However, as a water sommelier, another question has been on my mind for years: How does water affect the taste of coffee? After all, coffee is more than 98 per cent water. Yet the focus is usually almost solely on the bean.
Since moving to Dubai, my passion for coffee has evolved. As well as cappuccino, I’ve become a big fan of V60 pour-over coffee.
I’m fascinated by the hand-filter brewing method because every small change is visible and noticeable in the taste. Grind size, brew temperature, brew time and, of course, bean quality all play an important role.
But one factor is often underestimated: The water.
That’s why I’ve purchased my own V60 equipment and decided to conduct an experiment to find the best water for my V60 coffee.
The experiment
For this test, I kept all parameters the same:
100% Arabica beans
grind size
amount of coffee
the water temperature
and the same brewing method
Only one variable was changed: The water.
To prepare the coffee, I used two different natural mineral waters: Antipodes from New Zealand and Lauretana from Italy.
Why mineral water?
The mineral composition of every natural mineral water is unique. The extraction of flavours from coffee is influenced by minerals such as calcium, magnesium and hydrogen carbonate.
Even slight variations in the water can determine whether coffee tastes fruity, sweet and balanced or flat, bitter and unbalanced. This is why many Baristas use water that is specifically tailored to the brewing process, since water is not a neutral component, but significantly influences flavour.
Antipodes vs. Lauretana
Antipodes
Antipodes is artesian water from New Zealand. Sourced from one of the country’s deepest aquifers at a depth of 327 metres, it is characterised by its low mineral content of just 130 milligrams per litre. Its unique taste comes from its high silica content of 78 mg per litre. Antipodes has been certified as carbon-neutral since 2007, leaving no carbon footprint no matter where in the world it is consumed.
Lauretana
Lauretana originates from an artesian spring at an elevation of 1,050 metres in the 4,600-metre-high Monte Rosa massif. 'Artesian' means that the water reaches the Earth's surface without mechanical pressure. With a total dissolved solids (TDS) level of just 14 mg per liter, Lauretana is one of the least mineral-rich mineral waters in the world, describing itself as 'the lightest water in Europe'.
The results
I prepared the coffee using the following parameters:
Coffee: 15 g
Beans: Arabica
Grind size: Medium-fine
Water: 250 g
Water temperature: 93°C (200°F)
Bloom: Add 45 g of water and leave for 45 seconds
Step 2: Add to 150 g of water
Step 3: Add to 250 g
Total brew time: 3 minutes 15 seconds
Immediately after brewing, I thought the differences were noticeable, but not particularly significant. I let both coffees cool to room temperature, then tasted them again, taking small sips and alternating between them.
This is exactly where things got interesting. The differences were much greater than expected. The coffee brewed with Antipodes had a darker, more intense flavour. From the first sip, strong chocolate notes stood out, accompanied by pleasant bitterness and slight sweetness. Although the flavour lingered for a relatively short time, the coffee seemed significantly more intense overall. The mouthfeel was particularly impressive: the coffee felt smoother, rounder and fuller, almost creamy. The water's comparatively high silicon content is presumably what contributes to this smooth texture.
With Lauretana, however, the result was a completely different coffee. The roasted aromas were much lighter and less dominant. Instead of intense chocolate notes, nutty, woody and fruity notes came to the surface. The aftertaste was delicate and slightly spicy. The mouthfeel also differed significantly. The coffee felt lighter and thinner, almost watery, which made the individual aromas seem more transparent.
Conclusion
Despite using the same coffee, grinder and brewing method, the results were two completely different taste experiences. Antipodes produced a coffee that was chocolatey, intense, smooth and well-rounded, with a fuller mouthfeel. Lauretana, on the other hand, produced a significantly lighter, more delicate coffee with nutty, woody and fruity flavours.
In a nutshell:
Antipodes is chocolatey, robust, well-rounded, smooth and full-bodied.
Lauretana: nutty, fruity, light, crisp and delicate.
This initial experiment impressively demonstrates that water is much more than just a by-product. The choice of natural mineral water can fundamentally alter a coffee's character, even when all other parameters remain identical.
A few years ago, I explored this topic together with a coffee roaster. At the time, we brewed different coffees using various natural mineral waters in order to analyse their impact on extraction and flavour profile. We also served identical coffees alongside different mineral waters to demonstrate just how strongly water can influence the perception of coffee that has already been brewed.
It became clear even back then that the flavour is determined not only by the bean, but also by the water, both during preparation and in the glass beside it. Here’s the post about that earlier experiment:
This initial comparison is just the beginning. Over the next few months, I’ll be experimenting with more natural mineral waters and coffees from different origins. My goal is to gain a better understanding of how the mineral content of water affects coffee's character. I’ll be sharing all results, tasting notes and insights regularly on this blog and on my social media channels.
If you're as fascinated by this topic as I am, feel free to follow me on social media or subscribe to the SOMMCADEMY newsletter. This will ensure that you never miss any new tests, water and coffee comparisons, or exciting insights into the world of natural mineral water.
If you’d like to try the test yourself at home, you can purchase both mineral waters through the SOMMCADEMY online store.
With that said: Drink water, #stayhydrated
Best regards
Timo Bausch
Certified Water Sommelier
About SOMMCADEMY
Water is more than just a basic necessity. It represents taste, health, and experience. A new awareness is emerging: Drinking mindfully, recognizing differences, and truly understanding quality. As a certified Water Sommelier, I founded SOMMCADEMY to share the diversity and unique characteristics of mineral water with the world. With SOMMCADEMY, you can experience water in a whole new way, as a sensory journey that will make your event truly special / Timo Bausch Founder of SOMMCADEMY
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