What component of water quality is essential for brewing coffee?

The mineral content of water is essential for brewing coffee because it greatly influences the extraction process and, ultimately, the flavor profile of the coffee. Water is a key ingredient in brewing, and the presence of certain minerals—such as calcium, magnesium, and sodium—can enhance the extraction of soluble compounds from the coffee grounds. This extraction is important for developing the complex flavors and aromas that are characteristic of a well-brewed coffee.

Minerals can also affect the pH and hardness of the water, which influences how coffee flavors develop. For instance, calcium helps extract flavors while magnesium can enhance the sweetness and body of the coffee. The right balance of minerals can lead to a richer and more satisfying cup, while water that is lacking in essential minerals can result in a flat or underwhelming taste.

In contrast, carbonation levels do not play a role in brewing coffee; chlorine can negatively impact flavor; and while temperature is crucial for extraction, it is more about water quality and mineral content that lays the foundation for the brewing process.