Does filtering water before brewing coffee or tea really improve the taste and quality? You bet it does.
A connoiser will tell you that everything, from the temperature of the water to the method of roasting the coffee beans or tea leaves, will affect the finished pot of coffee or tea.
But even seemingly minor alterations like the quality of the water you use for brewing can have a major impact on brewed beverages. Chemicals commonly used to disinfect water–chlorine is one–can make your cup of Ethipian Harrar taste like you used pool water for coffee creamer.
If you live in a house with old iron or coffee pipes, you might experience a sharp, metallic aftertaste in your cup of Earl Grey.
And sulfur-an otherwise relatively harmless bacteria-can leave your cup of Joe tasting like a cup of Joe's dirty sock juice.
But while you'd probably notice these objectionable tastes in your drinking water, you might never notice them in your brewed beverage. Why? For one, the cream and sugar you add to your coffee might mask the taste of water contaminants. For two, you're probably getting your drinking water from your refrigerator's filtered water dispenser-but brewing you coffee or tea with water straight from the tap.
But if you're not a connoiser and your palette's not all that refined, can you really tell a difference between a beverage brewed with tap water and a beverage brewed with filtered water? Try this experiment: brew two pots of coffee-one with filtered water, one with tap-and see which tastes better. You'll find that purer water makes a noticeable difference in your beverage's taste-so much so that you might just trade that pricey coffee subscription for a trip to your grocery store coffee aisle.