Water’s effect on flavor balance

How the mineral composition and chemistry of water influence the extraction and taste profile of brewed coffee.

Article 11 of 12 in Water Chemistry for Coffee/

Water’s Effect on Coffee Flavor

Mineral Influence:
Calcium and magnesium enhance extraction and perceived sweetness.
High bicarbonate can mute acidity and cause flat flavors.
Sodium in moderate amounts can enhance flavor perception but too much causes salty notes.
pH and Acidity:
Lower pH (acidic water) can increase perceived brightness in coffee.
Higher pH (alkaline water) may reduce perceived acidity and dull flavor clarity.
TDS (Total Dissolved Solids):
Too soft water → under-extraction, sour, thin taste.
Too hard water → over-extraction, bitterness, and harshness.
Balance is Key:
Specialty coffee aims for water that extracts flavor evenly, enhancing sweetness, clarity, and body.
SCA water guidelines recommend moderate hardness, low chloride, and balanced alkalinity.
Practical Tip:
Adjust water chemistry via filtration, softening, and remineralization to consistently achieve the desired cup profile.