Varying water quality can be a challenge for coffee shop operators – but it doesn’t have to be with BRITA’s iQ range
The beans may be identical. The recipe may be standardised. The equipment may even be the same. Yet the coffee at one site can taste noticeably different from another.
According to Thomas Sangiovanni, Head of After Sales at Volcano Coffee Works and Assembly Coffee, the biggest variable is often hiding underneath the counter: water.
“For multi-site operators, the mineral composition of the water is always the most noticeable inconsistency,” he says, pointing to London as an example, where the water can vary significantly from one borough to another.
And it isn’t just experienced coffee professionals who can notice the difference. Sangiovanni says even less-trained palates can identify flavour inconsistencies caused by water when the same coffee and equipment are being used across different locations.
One recipe doesn’t mean one result
Water isn’t simply a carrier for coffee. Its mineral content directly influences taste. As Paul Whitehead, Business Account Manager at BRITA, explains: “You need some mineral content in water for coffee to make it taste perfect – too little and it can taste sour and thin, too much and flavours can be dull or muddled.”
That makes water management key to consistency across sites. For Sangiovanni, it starts with testing each site’s water hardness and choosing filtration accordingly.
Don't wait for the problem to appear
Water management is also closely linked to equipment performance. Liam Pickett, Espresso Technician at Coffee Doctor, sees scale build-up as a common water-related problem.
Scale can coat heating elements, restrict water flow and, in severe cases, contribute to electrical failures. “If the machine starts tripping the electrics, the operator can't make money because they can’t make coffee,” Pickett says.
Whitehead explains filter life depends on the water passing through the cartridge, including how much water is used, how quickly, and its mineral content, rather than simply lasting a fixed period.
Digital monitoring tools such as the BRITA iQ Meter can help operators keep track of filter usage in real time and understand when replacement is required. Sangiovanni says the system has helped automate processes for customers who may not have the time or expertise to test their water regularly.
Filtration or reverse osmosis?
Reverse osmosis (RO) can provide a high degree of control by removing almost everything from the water before adding selected minerals back in. However, it can also bring greater cost and water consumption.
For many multi-site operations, cartridge filtration can provide a practical alternative: reducing unwanted components such as water hardness while retaining minerals that support coffee extraction.
As Sangiovanni puts it: “Be on top of your water.” For operators chasing consistency across a growing estate, it may be the ingredient that makes the biggest difference.
Find out what BRITA iQ can do for you: brita.co.uk/iq-range
Consistency checklist
- Test the water at every site before setting up treatment.
- Match filtration to local water conditions rather than using one solution everywhere.
- Standardise recipes, equipment and barista training wherever practical.
- Schedule preventative maintenance instead of waiting for breakdowns.
- Monitor filter usage and replace cartridges when required.
- Use digital monitoring to improve visibility across multiple locations.
- Review water management regularly.
