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What is Not Bad Coffee?
Not Bad Coffee is a small coffee society built around a simple idea: there is no reason to drink bad coffee. Its stated approach is equally plain — good beans and good water are all it takes.
The emphasis on those two variables is the useful part. It suggests the site is aimed at people who want better coffee without buying a lot of equipment or learning a complex routine. If you already own a grinder and a brewer, the message is that upgrading your beans and paying attention to your water will do more than chasing new gear.
Not Bad Coffee
How can I join the Not Bad Coffee society?
Based on the information available, there is no published process for joining the Not Bad Coffee society. The site reads as a statement of values rather than a membership program: its central message is that good coffee comes down to good beans and good water, and it presents itself as "a society of people who believe there is no reason to drink bad coffee." That framing is inclusive and informal — it describes a shared attitude, not a sign-up form.
If you want to take part in spirit, the practical route is to adopt the standard the site sets:
- Buy better beans. Prioritize freshness and roast date over packaging claims.
- Fix your water. Water is the most underrated variable; if your tap water tastes flat or heavily chlorinated, filtered or bottled water will change your cup more than a new brewer will.
- Keep the method simple. Weigh your coffee and water, grind consistently, and adjust one variable at a time.
For anything beyond that — events, membership, or a mailing list — check the site directly, since a join page may exist without being reflected in the material here. If you are comparing coffee communities more broadly, Not Bad Coffee is worth reading alongside Specialty Coffee Association for industry standards and Barista Hustle for technique-focused education.
What makes a coffee bean 'good' according to Not Bad Coffee?
According to Not Bad Coffee, the standard is deliberately simple: good beans and good water are all it takes. The site frames "good" less as a set of tasting-note scores and more as a baseline belief — there is no reason to drink bad coffee — so a "good" bean is one that clears that bar when brewed properly.
In practice, that points to freshness and quality at the bean level, with water treated as an equal partner rather than an afterthought. The site doesn't list origin ratings, roast levels, or processing methods in what it presents, so its definition stays broad: the bean matters, but so does what you brew it with.
A useful next step: if you want to apply this, judge a bean by how it tastes in your normal setup with good water, not by label claims alone. Change one variable at a time — water first, then bean — so you can tell which one is actually holding your cup back.
How does water quality affect my coffee, and what should I use?
Water quality changes coffee more than most people expect. Coffee is roughly 98–99% water, so whatever is in your tap ends up in the cup. The two things that matter most are mineral content and the absence of off-flavors.
What minerals do
- Magnesium and calcium bind to coffee compounds and help pull out fruity, sweet, chocolatey notes. Some hardness is good.
- Too much hardness (especially carbonate hardness) mutes acidity, flattens flavor, and scales your kettle and machine.
- Alkalinity (bicarbonate) is the main flavor killer: it neutralizes coffee's acids, leaving a dull, chalky, or soapy cup.
- Distilled or reverse-osmosis water with nothing added tastes flat and can extract unevenly — pure H₂O is actually a poor solvent for coffee.
- Chlorine and chloramine from municipal treatment give a medicinal, pool-like taste. A carbon filter removes them.
- Iron, sulfur, or salty water produce metallic, rotten-egg, or briny notes that no brewing adjustment can fix.
What to aim for
| Water | Effect on coffee | Verdict |
|---|---|---|
| Straight tap (hard, chlorinated) | Muted acidity, chlorine taint, scale | Filter it |
| Softened tap (sodium-exchanged) | Flat, sometimes salty | Not ideal |
| Distilled / RO, nothing added | Hollow, under-extracted | Add minerals |
| Filtered tap with moderate hardness | Balanced sweetness and clarity | Good default |
| Bottled "mineral" water | Varies wildly by brand | Check the label |
| Third-wave water packets or DIY mineral mix | Predictable, repeatable | Best for consistency |
A practical starting point
- Filter your tap water with a carbon filter (pitcher or under-sink) to remove chlorine and some hardness.
- If the coffee still tastes dull, try a bottled water labeled with roughly 50–150 ppm total dissolved solids and low alkalinity, or add a commercial mineral packet designed for coffee.
- Brew the same coffee and dose side by side with two waters. Taste both warm and as they cool — differences show up most clearly at lower temperatures.
- Once you find a water you like, keep it constant. Changing water and grind at the same time makes dialing in impossible.
The society behind Not Bad Coffee puts it simply: good beans, good water, that's all it takes. The bean side gets most of the attention, but if your water is heavily chlorinated or very alkaline, no upgrade to your grinder or brewer will show up in the cup. Fix the water first, then spend on gear.
Does Not Bad Coffee sell beans or offer subscriptions?
Not Bad Coffee presents itself as a society for people who care about good coffee, built around the idea that "good beans" and "good water" are all it takes. The site's own framing is editorial and community-oriented rather than transactional, so beans and subscriptions are not the focus of what it presents.
If you are looking for a bag of beans or a recurring delivery, treat this as a signal to check directly rather than assume:
- Look for a shop, cart or checkout page. A bean seller usually needs one; a society page often does not.
- Look for grind options, roast dates, bag sizes or origin listings — the practical details a roaster publishes when selling.
- Look for a subscription page with frequency choices (weekly, biweekly, monthly) and a way to pause or cancel.
- If none of those exist, the site is more likely a manifesto, blog or membership community than a storefront.
A useful next step: if your goal is a repeatable supply, compare this site against roasters that clearly publish roast dates and subscription terms, and ask Not Bad Coffee directly whether they sell or ship beans. If you mainly want guidance on brewing better coffee at home, the "good beans, good water" principle is a reasonable place to start — buy fresher beans and filter your water before spending on new equipment.
Are there local events or tastings hosted by Not Bad Coffee?
No events or tastings are listed on the page. Not Bad Coffee presents itself as a society of people who believe there is no reason to drink bad coffee, built around a simple idea: good beans and good water.
If you are looking for tastings or gatherings, treat that as something to ask about directly rather than assume. A local coffee group often runs informal cupping sessions or meetups before they ever publish a calendar, so a short message is a reasonable next step.
A practical way to ask
- Ask whether they host public cuppings, brew workshops or member meetups.
- Ask how often, where, and whether beginners are welcome.
- Ask whether there is a mailing list or notice board for dates.
If they do not run events, you can still apply the same principle at home: buy fresh beans from a local roaster and use filtered water, then compare two brews side by side. That gives you most of what a beginner tasting would teach you.
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