What role does water quality play in coffee brewing?

The role of water quality in coffee brewing is pivotal because it significantly influences the flavor extraction process. Clean and balanced water is essential for achieving the best results when brewing coffee, as it interacts with the coffee grounds during extraction. Water that is free from impurities and has the right mineral content helps to dissolve the coffee's soluble compounds effectively, allowing for a well-rounded and flavorful cup of coffee.

When water is not of good quality—containing high levels of chlorine, for example, or being too hard or too soft—it can lead to off-flavors in the brewed coffee and prevent the optimal extraction of desirable flavors. A balanced mineral content in water, with appropriate pH levels, enhances flavor acuity, ensuring that the natural characteristics of the coffee beans come forward during the brewing process.

While espresso brewing is often highlighted for its sensitivity to water quality due to the pressure and short extraction time, the quality of water is crucial across all brewing methods. Distilled water, while pure, may lack essential minerals required for optimal flavor extraction, making it unsuitable for brewing coffee on its own without any balance. Thus, clean and ideally balanced water is necessary for every brewing method to ensure that the full range of flavors in the coffee is expressed.