Coffee lovers are always on the hunt for the next best brew method or ingredient twist. So when we heard about people swapping out water for coconut water while brewing their coffee, we had to give it a shot.
It sounded a little wild at first—fruity, nutty, subtly sweet coconut water in place of plain water? But as baristas, we know experimentation is part of the craft. Here’s what happened when we brewed coffee with coconut water, and whether it’s worth adding to your at-home coffee routine.
Why Coconut Water?
Coconut water isn’t just a trendy hydration drink; it’s naturally sweet, packed with electrolytes, and has a mild, nutty flavour. Some adventurous brewers claim that it enhances the natural notes in coffee, especially in fruit-forward beans like Ethiopian or Kenyan origins. The idea is that the coconut water infuses subtle sweetness and depth into the brew without overpowering the coffee itself.
So, we tested it three ways:
- Pour-over
- Cold brew
- Espresso (yes, we went there)
Method 1: Pour-Over with Coconut Water
How we did it:
We used our go-to V60 setup with a light-roast Ethiopian single origin. The only difference? We boiled coconut water instead of filtered water and used it to brew.
What we noticed:
Right off the bat, the aroma was different—slightly sweeter and more floral. The final cup was smoother than expected, with a noticeable hint of sweetness on the finish. The fruity notes in the Ethiopian beans (think stone fruit and citrus) were dialed up, and the coconut water gave it a silkier mouthfeel.
Final verdict:
We were very pleasantly surprised! For fruity light roasts, this method actually works. It won’t replace your regular pour-over, but it’s a fun way to enhance certain beans.
Method 2: Cold Brew with Coconut Water
How we did it:
We swapped out filtered water for cold coconut water, steeped medium-coarse ground beans for 18 hours in the fridge, then strained as usual.
What we noticed:
This one was tricky. The natural sugars in coconut water made the cold brew much sweeter than usual—almost too sweet for our taste. It also fermented slightly quicker, and the final brew had a funkier, more tropical flavour profile. Great for those who love experimenting, but it might not be for everyone.
Final verdict:
Interesting, but use with caution.
If you like cold brew with natural sweetness, you’ll probably enjoy it. But we’d recommend mixing half coconut water, half regular water to keep it balanced.
Method 3: Espresso with Coconut Water
How we did it:
We filled the espresso machine’s reservoir with coconut water instead of water.
Note: We don’t recommend doing this regularly as it can leave sugar residue in your machine.
What we noticed:
The shot pulled slower than usual, and the crema looked a little thinner.
Flavour-wise, it was… odd. Like really odd. The coconut sweetness clashed with the intensity of the espresso. While there was a unique twist to the shot, it didn’t quite hit the mark.
Final verdict:
Skip it. Your espresso machine (and your taste buds) will thank you. Coconut water and espresso just don’t vibe the way you’d hope.
Best Beans to Use with Coconut Water
If you’re going to try this experiment yourself, we recommend using:
- Fruity single origins: Think Ethiopian, Yirgacheffe, Kenyan, or natural-processed beans.
- Lighter roasts: They tend to play better with the natural sweetness of coconut water.
- Avoid dark roasts or blends: These can clash with the tropical notes and turn muddy.
Pro Barista Tips for Brewing with Coconut Water
Here are some top tips that may help you coconut brew taste better:
- Use fresh, unsweetened coconut water. You really want to avoid added sugars and preservatives that could mess with flavour or your machine.
- Boil gently. Coconut water can get a little sticky if overheated, so bring it to a gentle boil or use it at 92–94°C for pour-over.
- Start small. Try a 50/50 mix of coconut water and filtered water to test your preference before going all-in.
So—does coconut water make coffee better?
Yes… sometimes. It really depends on the brew method, your bean choice, and your flavour preferences.
For pour-over, especially with fruity light roasts, coconut water can actually enhance your cup in a surprisingly pleasant way.
For cold brew, it adds a twist, but it’s not for everyone.
And for espresso? We’d say leave that to the pros—if anyone ever figures out how to make it work.
Bottom line? If you’re a coffee nerd like us, this is definitely worth a try—just maybe not with your last bag of $30 beans.
