Third Wave Water is a complex of minerals for the preparation of distilled water and reverse osmosis for brewing coffee and tea. Each Third Wave Water sachet contains a mixture of magnesium sulfate, calcium citrate and sodium chloride (potassium bicarbonate in the case of an espresso profile). The blend produces a sweet, vibrant and balanced coffee.
This set of minerals is so good that it is often used in the performances of the World Brewers Cup.
Dissolve the contents of the packet in 3.8 liters (in 1 US gallon) distilled or reverse osmosis water. Mix well and done.
If the taste of the coffee you make at home is often not to your liking, then it is likely that the water in your home is not suitable for brewing. Even filtered can contain negative impurities, as well as its mineralization may not be suitable for brewing coffee: less than 30 and more than 150 PPM. Mineralization can be measured with TDS testers, they are now available and not expensive.