To be an expert on making coffee, you have to become an expert in water first. We all read about algae blooms at Lake Cheney (and rest assured that places exist where that smelly water is made into even smellier coffee—phew!), but knowing what's in the water goes deeper than glancing at the news.

 

Since water is coffee's main ingredient, we found out all about it. Current water tests in Wichita show the hardness of the city's water supply to run between six- and seven hundred percent above average. You could make coffee with that water, except that it's inconvenient and awkward to run a pot of vinegar through your patrons every six months as you would your coffeemaker.

 
We sought another answer. And what we found is the highest-test reverse osmosis system available to the food service industry, yielding the desired water mineral content of one hundred parts per million. Since filtration is an ongoing process, and because the content of our water is ever-changing, we check the calibration of the system with every filter change, adjusting it to accommodate the flux of minerals in the water.

 

And that's the reason that Caffe Moderne serves coffee that's smoother, less bitter, and better tasting than any other coffee in the city. Well, that and our secret house blend of beans.

 

We're the experts on coffee-making, but you're the experts on what coffee you like. That's why we're so proud of our awards.