First, test your water. Order a simple TDS meter online (it’s under 20 bucks). Aim for a reading between 100 and 150 ppm—the sweet spot for coffee extraction. Second, talk to your water supplier about a commercial-grade filtration system. Third, train your staff to check the water taste weekly. If they say “it’s fine,” run a blind taste test with them. They’ll change their minds.
Another tip: keep a jug of filtered water next to your brewer for a full day, then brew a test pot. Compare it to a pot made with unfiltered water. You’ll be shocked—and maybe a little embarrassed—at what you’ve been serving.
