New here? CLICK ME!
What does a mineral profile do?
The role of a mineral profile is to target good qualities in your coffee/tea.
You shouldn't have to search for the flavor notes.
Unfortunately, most water makes bland, boring or harsh brews.
You deserve beautiful, evocative brews.
The finest mineral waters yield joyously tasty brews.
If you're not experiencing joyous brews, read on.
How was empirical water created?
First, we gathered some of the finest naturally occurring mineral waters from around the world, and analyzed them in the lab.
Then, we used that data to reverse-engineer idealized versions of glacial and spring water.
Compare our mineral profiles
Inspired by naturally occurring glacial water, glacial is harmonious and lively with an emphasis on clarity and complexity.
Suitable for coffee, espresso and tea.
Inspired by naturally occurring spring water, spring is resonant and concentrated with an emphasis on body and richness.
Suitable for coffee and tea.
Endorsed by World Class Baristas
My name is Arby Avanesian, and I'm no scientist. In fact, I have no formal qualifications of any kind. But I am the developer of empirical water. So, why me?
Like so many others, I am deeply in love with the craft of specialty coffee and fine tea. But on one topic, I go firmly against the grain — I believe that most coffees & teas out there have the potential to taste downright incredible — And it is our responsibility as the brewer to realize that potential.
Being a min-maxer at my core, it didn't take long for me to recognize water as the most impactful variable towards that outcome. So, I set out to optimize my brew water to its logical limit — In search of pure flavor, explosive aromatics, silky smooth mouthfeel, and a big sweet spot to dial into.
Unfortunately, that's where I stumbled. I was failed first by awful tap water, and failed again by bland reverse osmosis water. Upon trying the existing brew water products, sensory issues plagued me. Seeking full control over water as a variable, I soon turned to DIY mineral water. And yet, no matter how finely I tuned the recipes, I just couldn't get my coffee & tea to "sing". That's when I abandoned the usual sources of brew water and tried an unorthodox approach, which in retrospect, was not so strange at all.
All it took was a single brew made with naturally occurring mineral water, and I tasted the purity of flavor I'd been looking for. I realized that natural mineral waters are at a huge advantage, and so I bottled some and sent it to a lab for analysis.
Sure enough, the lab analysis told the whole story. The principal advantage of natural mineral water turned out to be dissolved limestone, AKA calcium carbonate — an insoluble mineral which requires a special process to dissolve.
To dissolve calcium carbonate, we painstakingly emulate the natural limestone dissolution process — typically carried out by rainwater rich in carbonic acid. This process involves carbonation, dissolution, and decarbonation, yielding delicious, brew-worthy flat mineral water. This makes empirical water the most labor-intensive brew water on the market to produce. empirical water is actively developed on a daily basis, perpetually bringing the water closer to ideal brewing characteristics (see Release Notes).
This iterative approach, combined with the advantages of dissolved calcium carbonate, allows empirical water to isolate desirable attributes like sweetness, clarity, aromatics, and aftertaste like no other water on the planet.
I produce empirical water for my own daily use. It’s an honor to make it available to the public as well. Enjoy!
My name is Arby Avanesian, and I'm no scientist. In fact, I have no formal qualifications of any kind. But I am the developer of empirical water. So, why me?
Like so many others, I am deeply in love with the craft of specialty coffee and fine tea. But on one topic, I go firmly against the grain — I believe that most coffees & teas out there have the potential to taste downright incredible — And it is our responsibility as the brewer to realize that potential.
Being a min-maxer at my core, it didn't take long for me to recognize water as the most impactful variable towards that outcome. So, I set out to optimize my brew water to its logical limit — In search of pure flavor, explosive aromatics, silky smooth mouthfeel, and a big sweet spot to dial into.
Unfortunately, that's where I stumbled. I was failed first by awful tap water, and failed again by bland reverse osmosis water. Upon trying the existing brew water products, sensory issues plagued me. Seeking full control over water as a variable, I soon turned to DIY mineral water. And yet, no matter how finely I tuned the recipes, I just couldn't get my coffee & tea to "sing". That's when I abandoned the usual sources of brew water and tried an unorthodox approach, which in retrospect, was not so strange at all.
All it took was a single brew made with naturally occurring mineral water, and I tasted the purity of flavor I'd been looking for. I realized that natural mineral waters are at a huge advantage, and so I bottled some and sent it to a lab for analysis.
Sure enough, the lab analysis told the whole story. The principal advantage of natural mineral water turned out to be dissolved limestone, AKA calcium carbonate — an insoluble mineral which requires a special process to dissolve.
To dissolve calcium carbonate, we painstakingly emulate the natural limestone dissolution process — typically carried out by rainwater rich in carbonic acid. This process involves carbonation, dissolution, and decarbonation, yielding delicious, brew-worthy flat mineral water. This makes empirical water the most labor-intensive brew water on the market to produce. empirical water is actively developed on a daily basis, perpetually bringing the water closer to ideal brewing characteristics (see Release Notes).
This iterative approach, combined with the advantages of dissolved calcium carbonate, allows empirical water to isolate desirable attributes like sweetness, clarity, aromatics, and aftertaste like no other water on the planet.
I produce empirical water for my own daily use. It’s an honor to make it available to the public as well. Enjoy!
Learn
Enter empirical water
Enter empirical water, which pushes coffee water into the seriously under-explored territory of mineral compositions which are exclusive to naturally-occurring mineral water.
The Empirical Coffee Pour Over Method
The Empirical Coffee Cupping Method
This is the recommended coffee brewing method for those just getting acquainted with empirical water. Just placed your first order? Start here.
The Empirical Coffee Storage Method - DIY
Let's begin with a rundown of each mechanism of coffee degradation.
News
September 2024 Recap
A LOT has happened this month. I have some big news, some more big news, and a whole lot more big news.