Whistler Water (British Columbia, Canada)

Specialist pick

Diagnosis

Estimated TDS: 36 mg/L (from label)

/ 100 Balanced

HCO₃⁻ Neutralizes coffee's natural acidity. Low = brighter, more acidic cup; high = rounder, more muted acidity. 28 mg/L (ideal 40–75 mg/L) low

Ca²⁺ Binds to extracted compounds and helps carry body — gives the cup roundness and depth. 9.3 mg/L (ideal 10–30 mg/L) low

Mg²⁺ Has a strong affinity for acidic and fruity compounds, pulling out brighter, livelier notes. 0.9 mg/L (ideal 3–10 mg/L) low

Na⁺ In excess, adds a faint salty edge that can flatten sweetness. 1.3 mg/L (ideal 0–10 mg/L) ideal

K⁺ Real but subtle and under-studied effect — some baristas associate it with a touch more perceived sweetness. Low weight in the score. 0.5 mg/L (ideal 0–10 mg/L) ideal

SO₄²⁻ Tends to sharpen acidity and add a drying finish: more brightness, less body. 6.6 mg/L (ideal 0–25 mg/L) ideal

Cl⁻ Tends to round out sweetness and body. 0 mg/L (ideal 0–30 mg/L) ideal

Body × perceived acidity

Reading

Very low mineralization makes this water chemically aggressive: it tends to over-extract, pulling out bitter and sour compounds quickly and often tasting thin despite that.

Alkalinity is in a balanced range, neutralizing just enough acidity to avoid sourness without erasing brightness.

Calcium and magnesium are scarce, so there's little to carry body — expect a thinner mouthfeel.

Overall: this water works well for pour-over, with only minor trade-offs.

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Heuristic model inspired by ranges discussed by the SCA and specialty roasters. Not an official lab report — think of it as a starting point; your palate has the final word.