How does the type of brew water affect the coffee flavor?

The type of brew water significantly impacts the flavor of coffee due to the presence of minerals and other compounds found in the water. Minerals such as calcium and magnesium play a crucial role in the extraction process, influencing how flavors are pulled from the coffee grounds during brewing. For example, water that is too soft (lacking minerals) might result in a flat-tasting brew, while water that is too hard can overpower the subtler flavors, leading to imbalances in taste.

The quality and composition of the water can enhance certain flavor notes or mute others, which is why many coffee connoisseurs pay close attention to the water they use. By selecting water with an appropriate mineral balance, brewers can optimize the extraction process, highlighting the best qualities of the coffee beans. This interaction between the water and coffee is essential for achieving the desired flavor profile, demonstrating the importance of water quality in brewing exceptional coffee.