Has anyone ever tried it yet? What flavor/mouthfeel/extraction benefits are there, if any?

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    Is the sparkling water also mineral water? Cause, mineralization has positive effects to extraction. However, water hardness is not preferable. But, hardness is the kind of mineralization that depends on Calcium or Potassium... Difficult question. – MTSan Jun 22 '17 at 14:15

If you heat the water as per most brewing methods, it would no longer be carbonated/sparkling by the time you brewed with it.

You would thus be confined to a cold-brew method, and if you wanted the water to remain carbonated you'd have to cold brew in a sealed container. That would be moderately inconvenient but should be possible.

Or you could brew coffee by any means and force carbonate it after the fact, which would thus have no effect on the brewing.

Never tried it, don't find the idea personally interesting, but all it should cost you to try would be a bottle of sparking water and the hassle of getting the coffee grounds into it, waiting a day or so, and then pouring it out through a filter and cleaning up the mess before recycling the bottle. Please report your results.

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  • Will do. Will think about ways to figure it out... Thanks! – farankoshan Jun 23 '17 at 7:36
  • Probably funnel (or paper funnel) grounds into an empty bottle (preferably pre-chilled) then fill with chilled sparkling water and cap as fast as possible, set in fridge, shake occasionally (not right before you decant.) Decant through a filter. – Ecnerwal Jun 23 '17 at 15:37

Good coffee is extracted via highly measured methods, methods that attempt to always replicate uniform extraction.

Blooming is a step taken in drip/pourover and sometimes full immersion methods to help coffee grounds degas before the proper extraction. This is because as gas leaves the coffee, it cannot simultaneously absorb water.

Thus, using sparkling water is heavily detrimental and it introduces a large amount of bubbling which reduces actual coffee-to-water contact and result with an poorly extracted cup born from an inconsistent extraction.

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  • This does make sense - less contact because of the water bubbles. I guess I only wondered because sparkling water is often served with coffee, just like still water is often served. It got me thinking if a "bubbly" would help at all. Guess not enough to get the whole world drinking. – farankoshan Jun 23 '17 at 7:34

The other issue you'll run into is that sparkling water is actually pretty acidic, and that's going to change the overall extraction process as well.

If you want sparkling coffee, make cold brew and then put it in something like a Sodastream to force-carbonate it.

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I tried it this weekend. The Nespresso machine sputtered and wheezed a bit, then shut down with blinking lights, and the pod inside had the foil blown off and there were grounds in the hopper. Bad idea.

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  • That seems very strange that sparkling water would cause a mechanical issue with your machine. – Mayo Mar 26 '18 at 12:56
  • Brewing is something, evaporating already gaseous water in a pressurized chamber is another thing. Probably, pressure really built up. Then, dusty salts of Calcium and Potassium (formed when heated) clogged some fine tubes inside; as a few months of scale already is already inside a glass of mineral water. French-press, filters or maybe moka pot could be safer, I assume. – MTSan Mar 26 '18 at 17:28

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