As a barista, I’ve seen my fair share of wild coffee experiments—from egg coffee and butter brews to drinks topped with cheese foam. But recently, there’s one method that’s been bubbling up (pun intended) in coffee circles: brewing coffee with sparkling water.
Yes, sparkling water. As in carbonated, fizzy, effervescent H₂O. You might’ve seen videos floating around of people pulling espresso shots over sparkling water or using it in a pour-over setup. It sounds strange at first—but it’s one of those weird coffee trends that actually has some science behind it.
So what actually happens when you brew coffee with sparkling water? Is it just a gimmick, or does it really change the flavour? Let’s dive into it from a professional barista’s perspective.
First, What Does “Brewing with Sparkling Water” Actually Mean?
Let’s clear one thing up: there’s a difference between serving coffee with sparkling water and brewing with it.
Traditionally, cafés serve a small glass of sparkling water alongside espresso to cleanse your palate between sips. But what we’re talking about here is a bit more experimental—actually using sparkling water as the brewing liquid instead of still water.
There are a few common methods floating around:
- Pour-over or Chemex using carbonated water
- Cold brew steeped in sparkling water
- Espresso shots poured over fizzy water (aka espresso soda or sparkling Americano)
Each method produces very different results. Let’s break them down.
Pour-Over with Sparkling Water: Fizz Meets Filter
This is the most curious one, and to be honest, it doesn’t always go as planned.
In a pour-over method (like V60 or Chemex), you usually bloom the grounds first with hot water, allowing carbon dioxide (CO₂) to release. But here’s the twist: sparkling water is already saturated with CO₂, which creates a couple of challenges:
- The bloom gets wild. When you pour sparkling water over coffee grounds, the fizz amplifies the degassing process. You get a huge bloom, but it can disrupt the coffee bed and cause uneven extraction.
- Inconsistent flow rate. The bubbles can interfere with how water moves through the grounds. Some areas over-extract, others under-extract.
- Unexpected flavours. You’d think the carbonation would brighten up the cup, but more often, it creates muddiness or accentuates bitterness—especially if your beans are dark-roasted.
Barista verdict: Fun to try once, but not great for consistent results. If you want a bright, sparkling finish, brew with regular water and add fizz later.
Espresso Meets Sparkling Water: The Sparkling Americano
Now, this one’s become a bit of a cult favourite.
Some call it a sparkling Americano, others just call it espresso soda. The idea is simple: pour a double shot of espresso over a glass of cold sparkling water. Optionally, add a splash of citrus syrup or a slice of orange for extra brightness.
Here’s what happens:
- The espresso’s crema reacts with the fizz and creates a frothy top layer.
- The bubbles help amplify fruity and acidic notes in the coffee.
- You get an iced, refreshing drink that feels like a caffeine-powered mocktail.
And the best part? It’s easy to make at home. Just make sure to pour the espresso slowly over the back of a spoon so it doesn’t deflate the carbonation too fast.
💡 Pro barista recipe:
- Fill a tall glass with ice
- Add 100ml of sparkling water
- Gently float a fresh double shot of espresso on top
- Add an orange twist or a drop of vanilla extract for flair
This drink is a hit in hot climates like Singapore—it’s light, fizzy, and still packs a solid caffeine punch.
So… Does Brewing with Sparkling Water Make Better Coffee?
Let’s be real: it depends on the method.
- For pour-over, the carbonation mostly gets in the way.
- For cold brew, it’s an intriguing twist worth experimenting with.
- For espresso-based drinks, sparkling water shines as a mixer rather than a brewing liquid.
In other words, you don’t need to throw out your usual brewing process. But if you’re looking for a summer refresher, sparkling espresso drinks might just be your new go-to.
Why Baristas Are Experimenting With It Anyway
So what’s driving all this fizzy coffee experimentation? A few reasons:
- Texture: Carbonation adds a whole new mouthfeel to coffee. It’s light, crisp, and wakes up the palate in a different way than hot coffee.
- Acidity & balance: Sparkling water lifts the natural acidity in light roasts, making them feel brighter and more refreshing.
- Presentation: Let’s be honest—sparkling coffee looks great. Layered drinks, bubbles, citrus garnishes… it’s Instagram gold.
- Non-alcoholic options: As more people explore sober lifestyles, coffee mocktails are becoming a hit. Sparkling espresso drinks fit right in.
