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Water is an essential ingredient in coffee brewing, and we must consider its role in the process. One of the most important factors for deciding coffee quality is water type and brewing temperature. This study analyzed the impact of two types of water (depending on total dissolved solids[TDS]; 0ppm and 60ppm) and three types of brewing temperatures (85℃, 90℃, 95℃) on physiochemical characteristics (TDS, Organic acids(citric acid, malic acid, quinic acid, lactic acid, acetic acid), chlorogenic acid, polyphenol, trigonellin and caffeine and consumer acceptance(appearance, aroma, flavor, aftertaste, overall preference). Water types and brewing temperatures have the most significant effects on physiochemical characteristics and consumer acceptance. According to the results of the analysis of organic acids, all acids except lactic acid are extracted more when the water has a TDS of 60 ppm than when it has a TDS of 0 ppm. Meanwhile, trigonellin, chlorogenic acid, polyphenol and caffeine are extracted more when using 0ppm TDS water. As for the brewing temperature, the higher the temperature during brewing, the more extraction from all of the water. Only aftertaste and overall acceptance are relevant in consumer acceptance outcomes at 0ppm TDS water condition. Consumers prefer 85°C for brewing over alternative brewing temperatures. Considering the overall result, physiochemical characteristics and taste, we recommend brewing coffee with low mineralized water (0 ppm) and 85°C brewing water temperature
