empirical water — 45 coffee servings per case
Most water ruins coffee.
empirical water makes unusually delicious coffee.
Just pour it into your kettle or coffee machine, and brew.
Trusted by world & US coffee champions.
Mineral Profile
Glacial
Spring — COMING SOON
Snowmelt — COMING SOON
Aquifer — COMING SOON
Quantity
1 Case
2 Cases
4 Cases
8 Cases
🏷️ As low as $0.99 per standard 6 oz coffee
📦 2+ cases ship FREE — USA ONLY
✅ 60 day money-back guarantee
⏸️ Cancel/adjust subscription anytime
♻️ 100% infinitely recyclable aluminum
Official Water of
2025 US Brewers Cup
Featured In
Daily Coffee News
Best New Product
Sprudgie Award Finalist
Features
Huge Sweet Spot
Ultra forgiving brew water, so you can achieve tasty brews with ease.
Balanced Acidity
Just the right amount of alkalinity for a bright, yet balanced cup.
Brew It All
Compatible with both coffee and tea for all-in-one versatility.
Water that speaks your coffee's language
Balanced Acidity
Enhanced Clarity
Peak flavor
Unusually delicious
Silky smooth
Taste the notes
Consistent brewing
optimized extraction
Water that speaks your coffee's language
Balanced Acidity
Enhanced Clarity
Peak flavor
Unusually delicious
Silky smooth
Taste the notes
Consistent brewing
optimized extraction
Preferred by Professionals
Nicely
3x World Latte Art Champion
"This is definitely for someone who wants to level up their coffee"
J. G. Langevin
2022 US Cup Tasters Champion
"I'm blown away"
Kyle Ramage
2017 US Barista Champion
"empirical water is a great choice!"
Jibbi Little
2022 World AeroPress Champion
"brings out floral and sweet notes, resulting in a clean cup"
Brian Quan
xbloom Coffee Professional
"I could brew almost any coffee with this water and it would give me good results across the board"
Andrew Coe
2023 US Roasters Champion
"It yields nicely balanced cups, yet the flavors are still distinct and clear."
Same coffee, better water.
Observe the contrasting brews of this Kenyan light roast.
Filtered water VS empirical water
POV: You just realized water changes the color of your coffee.
Process Gallery
The mighty keg, capable of containing pressure up to 120 PSI.
Deionized water in the keg, to be followed by minerals and carbon dioxide pressure.
This valve controls the flow of carbon dioxide into the keg.
Vapor rushes out from a freshly carbonated batch of empirical water.
FAQ
How do I use empirical water?
Just pour it into your kettle or coffee machine, and brew up an unusually delicious cup.
Can I drink empirical water?
You may drink the brew water, and most people say it tastes slightly better than normal drinking water. That said, the water truly shines when used to brew coffee.
What's in the water?
empirical water consists of purified water and food-grade minerals which occur naturally in glacial and spring mineral waters, in comparable amounts.
Ingredients: Deionized water, sodium bicarbonate, magnesium sulfate, calcium carbonate, magnesium chloride, calcium chloride, potassium bicarbonate.
Will I need to descale?
This water does not build up enough scale to require descaling with normal use.
Can I put it in my coffee maker?
Yes, this water is purpose-built for coffee makers and other filter coffee brewing methods.
When does the water expire?
We tunnel pasteurize our aluminum bottles of water. As a result, the water will not expire, ever. That means you can stock up at the best price and drink amazing coffee for a long time.
What makes this different from other water?
It's all in the mineral composition. Each mineral ion plays a different role, as described higher up on this page. By using just the right amount of each ion, we are able to finetune the performance of the water. Furthermore, we dissolve limestone in our water using a special process also described higher up on this page. This allows us to produce silky smooth water that brings out all the sweetness, clarity and aromatics from coffee, with none of the harshness.
What does coffee brewed with this water taste like?
It tastes unusually delicious. Moderately better in every respect. More flavor, cleaner taste, more sweetness, higher clarity, more aromatics, less bitterness, less harshness, and a smooth, mouth-coating mouthfeel that brings an extended aftertaste with it.
It sounds too good to be true, but it really does improve every single characteristic of coffee, even the appearance.
Is your question not answered here? Ask product creator Arby Avanesian. Chat at bottom right.
Created By
Arby Avanesian
It all started with specialty coffee, but it has become so much more.
I design mineral profiles for culinary applications. It's an uncommon profession, but to me it's perfectly natural.
I drink, cook with, and brew with fine mineral water, because it is key to great culinary experiences like coffee.
