In this episode, I dive deep into the one piece of coffee equipment that changed everything for me—a simple TDS (Total Dissolved Solids) meter. For less than $10, this unassuming device has unlocked flavors in my coffee that I didn't think were possible anymore. I talk about how understanding water hardness through this meter has made my lightly roasted Kenyan coffees finally show their sweetness, made my Brazilian coffees more expressive, and eliminated the inconsistency that used to plague my brewing. I share why we fixate on grinders, brewers, and technique while ignoring the fact that coffee is 98% water, and how this inexpensive tool gets you 95% of the way to perfect water without diving into complex chemistry.
By listening to this episode, you'll learn why a TDS meter is the most underrated piece of coffee gear you can own, how it empowers you to manipulate acidity and sweetness beyond just brewer choice, and why understanding your water is the key to unlocking the true potential of every coffee you brew. I'll explain how finding my sweet spot around 110 PPM transformed my daily brewing and why this $10 investment might be more valuable than your next grinder upgrade.
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