The Water (Not) In Your Coffee

by | Mar 12, 2010

Key Insight

As it turns out, the best water may be the water that doesn’t go into your coffee.

Every year, the trade show at the SCAA annual conference includes at least a few vendors selling the latest and greatest technology to filter, purify, ionize or otherwise ensure the quality of the water you put in your coffee.  We are reminded that water is the principal ingredient in the coffee, after all.  But you rarely hear anything at SCAA about the countless millions of gallons of water that are used to mill your coffee at origin.  Increasingly, smallholder farmers are turning toward “semi-dry” wet mills like the one pictured here that dramatically reduce the amount of water needed for milling, leaving the balance for families to drink, cook, wash and farm with.