What does 'water chemistry' refer to in coffee brewing?

Water chemistry specifically refers to the mineral content and pH of brewing water used in coffee preparation. The minerals present in water, such as calcium, magnesium, and bicarbonates, can significantly influence the extraction process of coffee flavors. Each mineral affects solubility and extraction differently, contributing not only to the taste of the brewed coffee but also to the overall brewing efficiency.

For instance, water with higher alkalinity can result in a smoother flavor profile, while water low in certain minerals might lead to a flat taste. Additionally, the pH level of the water can affect acidity, influencing how various flavor compounds are extracted from the coffee grounds during brewing. Therefore, understanding water chemistry is crucial for baristas and coffee enthusiasts aiming to optimize flavor extraction and achieve the desired taste profile for their coffee.

While other factors like pour speed, water temperature, and the type of coffee used can influence the brewing process, they do not specifically define 'water chemistry.' Understanding how the composition of water interacts with the coffee grounds is fundamental to brewing high-quality coffee.