Minerals, Taste, and Performance: Building a Better Water Profile

Water with too few minerals tastes flat; with too many, it can feel chalky. Sensory research from the Specialty Coffee Association points to 80–150 mg/L of total dissolved solids (TDS) as the sweet spot for most palates.

Magnesium aids muscle recovery, calcium stabilises electrolyte balance, and bicarbonate buffers acidity. Tap water in Dubai swings batch to batch depending on routing, while many stripped bottled waters sit close to zero minerals.

Velah’s mineral blueprint

Velah mineralises purified water to this specification every batch and lab-tests it before bottling. Because storage and delivery happen exclusively in glass with stainless caps, the profile doesn’t drift between plant and pour.

• Magnesium: 12 mg/L to aid muscle relaxation post-training.
• Calcium: 18 mg/L for balanced flavour and electrolyte support.
• Bicarbonate: 90 mg/L to keep taste bright and digestion calm.

From gym bag to dinner table

Baristas rely on stable water chemistry for extraction, while cyclists and runners care about magnesium replenishment. Velah’s balanced profile keeps espresso calibration predictable and recovery shakes free from plastic notes.

In short, Velah treats water as part of the toolkit with consistent minerals, zero plastic interference, and deliveries that keep you stocked without weekly supermarket runs.

“Switching to Velah added finesse to every coffee we serve. The mineral balance is dialled, and our customers noticed within a week.”

Lena, Head Barista at Atelier 91