Note: To try empirical water, drop a comment on my GIVEAWAY.

The giveaway features a complete $120 bundle of all the coffee water products I currently offer, and will have not one, but FIVE winners! Open to entries until Sunday October 6, at 11:59 PM.

Hi, it's Arby!

My name is Arby Avanesian, and I founded empirical water: A project that aims to reverse-engineer naturally occurring mineral waters, using an iterative approach to bring each mineral profile closer over time to ideal brewing characteristics.

So far I have created 4 mineral profiles inspired by nature: snowmelt, glacial, spring, and aquifer. glacial and spring are currently available to the public.

I feel that water is the lens through which we appreciate specialty coffee, and so I want to offer these vastly differing lenses to showcase all the magnificent qualities in coffee.

The complete bundle, that brews 128 cups of coffee, or like, a LOT of espresso.

To achieve what I consider ideal brewing characteristics, I make use of unusual ingredients and techniques, like calcium carbonate, silica, and a labor-intensive carbonation/dissolution/decarbonation process that emulates nature's process for dissolving limestone in water. My approach to water for coffee is to optimize purely for quality, with no thought given to the potential for mass production.

My goal is not to become the next big water brand. I just want to provide water that does justice to the incredible work of farmers, roasters and everyone else involved in the supply chain of specialty coffee. If you'd like to get my perspectives and opinions on water for coffee, feel free to check out the very recent article published on Roast Magazine's Daily Coffee News.

A little about what/how I brew: I enjoy brewing all roasts, from the ultralights to the French roasts, as espresso. I love both straight espresso and milk drinks using all roasts. My favorite part about espresso is its versatility in both the coffees you can brew with it, and the drinks you can create.

So, there is a lot of skepticism about how impactful water really is, and to address that straight out the gates, I'll list my world class endorsements HERE. I am also honored to report that the legendary Scott Rao presented his own roasts with my glacial profile at his latest pop-up in LA, where I was incredibly fortunate to meet him and talk about water and coffee. He's a really nice guy IRL, btw, and I highly recommend attending his events if he's ever in your area. His Rubi Chiroso is insane, btw.

Disclaimer: I am not a scientist. I am just an earnest observer that has put the majority of my time into this aspect of optimizing coffee (and tea!) over the last several years. My experience consists of both blind and sequential tasting, and collecting feedback from the hundreds of folks I've sent samples to for evaluation. If I do not know the answer to a question, I'll try to find a relevant source for you, or simply state that I don't know the answer.

Without further ado, please ask me anything.