What aspect of coffee does water alkalinity help to control?

Water alkalinity plays a significant role in influencing the acidity and extraction rates of coffee. When brewing coffee, the chemical composition of water, particularly its alkalinity, impacts how acids and other soluble compounds are extracted from the coffee grounds.

Higher alkalinity can help balance the acidity in the coffee, making it taste smoother and less sharp, while also promoting a more even extraction process. This means that not only do the desirable flavors get extracted more efficiently, but it can also suppress undesirable bitter flavors that may arise from over-extraction.

Furthermore, understanding the relationship between water chemistry—specifically alkalinity—and extraction is crucial for baristas aiming to achieve the desired flavor profile in their coffee. By controlling alkalinity, baristas can optimize the brewing conditions to highlight the intended characteristics of the coffee, ensuring a more harmonious cup.