Endorsements
Jibbi Little — 2022 World Aeropress Champion
"I love the spring water for brewing coffee. It brings out floral and sweet notes, resulting in a clean cup without any bitter or drying aftertaste."
Try Jibbi's preferred mineral profile: spring
Brian Quan — Coffee Professional
"Oh, this is interesting," says Brian about the glacial profile. "Very defined. This is really sweet. There is a distinctive difference between the two profiles. Out of the box with no adjustments, both of these profiles gave me really good brews." On the spring profile, Brian says, "It's round, it's sweet — it's actually really sweet. This is an incredibly good all-rounder water. I feel like I could brew almost any coffee with this water and it would give me good results across the board, boosting a lot of the enjoyable properties. It's really round and sweet, whereas the glacial profile has more definition. I think both of these profiles are really good, the question is whether you want to go in the direction of definition or sweetness and body. Pretty impressive. I do prefer glacial for the definition."
Try Brian's preferred mineral profile: glacial
Sompetch "Pack" Katisomsakul — 2024 US National Brewer's Cup 3rd place
"I was pleasantly surprised when I first tried empirical water. When I brewed a natural anaerobic coffee with it, the water softened the funky flavors, allowing hidden elements to shine with a clean finish, even as it cooled down. This water is excellent for enhancing the quality of your coffee. I highly recommend using empirical water to bring out the best flavors in coffee, especially in competitions, as I would do for myself."
Try Pack's preferred mineral profile: glacial
Patrick Penny — Lead Product Developer at a major coffee company you prooooobably know
"I’ve tested hundreds of water sources, including other ‘water optimizers’, for both personal and professional endeavors with tea and coffee. I can say with confidence that Empirical Water’s Spring and Glacial waters will bring your brews to the next level. I did both sequential and blinded tasting against a few of my favorite other water sources and the difference in sweetness perception, flavor clarity, and degree of extraction was clearly in Empirical Waters favor. I plan to continue using Empirical Water’s products both for fun experiments and everyday brewing!"
Grind That Coffee
"We’ve been brewing, testing, and comparing these profiles for a few weeks now, and we are impressed by the results," say Hanna and Damian from Grind That Coffee. "The brews are noticeably different from other available 'water options.' In terms of profiles, we found that for some coffees, we preferred glacial, while for others, the spring profile stood out—so there’s no clear winner for us yet."
"What they certainly have in common is that they bring sweetness to the forefront, create an incredibly pleasant mouthfeel, and extend the aftertaste. We love how some funky naturals that we previously found hard to drink suddenly became enjoyable, with the 'funkiness' reduced to a minimum. For washed coffees with high acidity, the glacial profile and buffer worked wonders to create a balanced cup! While we continue testing, we’re enjoying the brews these concentrates deliver and having fun experimenting."