Our story
Made by baristas, for the bar.
AkVo started behind our own specialty coffee bars. We were baristas running our cafés, and water was our biggest problem: nothing on the market gave us a stable ppm at a running cost that made sense. So we designed the system we needed.
What matters most to us is standardisation and repeatability — the same water, cup after cup, day after day.
01 — The problem
No stable water
Week to week the mineral content of our water changed, and so did our coffee. Cartridges and softeners were expensive to run and still not consistent.
02 — Our own system
Stable ppm, low running costs
So we built our own: reverse osmosis plus precise remineralisation — water with a stable ppm and running costs an independent café can carry.
03 — Liquid minerals
Water we can design
We wanted real influence on our water. AkVo evolved into dosing liquid minerals into pure RO water, so we can design water for café use — not just filter it.
04 — A shared standard
The same water everywhere
Today the same AkVo water can run in every café of a chain, in a roastery’s QC lab and at a green coffee distributor’s cupping table.
One water. One standard.
The same water means talking about the same coffee.
When a green coffee distributor, a roastery and a café brew with exactly the same water, they taste the same coffee. One water is a shared standard that prevents misunderstandings when you discuss and evaluate coffee quality.
Café chains
The same cup in every location — one recipe, one water, no surprises between shops.
Roasteries
Develop profiles and run quality control on reference water — and know your customers brew with it too.
Green coffee distributors
Cup samples on the same water as your clients, so scores and notes mean the same on both sides.
