Coffees and waters are variables in your cup. Some municipal waters are great for coffee. Visalia California used to have really good, plentiful water. The aquifers were close to the surface almost artesian in well access. Unfortunately, the water sources have been drained through over-pumping of the aquifers and by the cutting of the gravel beds the water slips through to get to the valley towns as the water flows westward.

Socorro, New Mexico USA has an interesting water history using aquifers that have been contaminated by the mining industry and agriculture ( I did not state that for Visalia’s water, but the same applies there as well. ).

Water has markers such as Total Dissolved Solids ( or TDS) , “Hardness” or mineralization , flavor profiles ( yes, water has flavor profiles too).

Coffee prepared with “pure ” water ( filtered , reverse osmosis, or steam distilled) will have a different flavor or “bite” to it than coffee prepared with municipal or mineral spring water sources.

Arkansas’ s “Mountain Valley” brand spring water is my upscale favorite for brewing a top notch cup of joe. Next on the list, I found surprising, is the Topco grocery brand ( ” Food Club” ) of spring water sourced from the Hill country of Texas. Samantha Springs, Keller , Texas, or Caney Springs, Grapeland , Texas. Much cheaper and just as delicious ( hard , too).

I haven’t tried to brew a cup with the “Poland Spring” Brand ( Nestle’s owns it) of bottled water yet. It is sourced from the Dallas Plantation in Northern Maine ( I suspect from the Allagash water basin. )

So minerals are important for coffee flavor, have at it and let me know what you think. Cheers,