What is the purpose of monitoring the pH level of brewing water?

Monitoring the pH level of brewing water primarily serves to improve extraction and flavor quality of the coffee. The pH of water can significantly influence the solubility of different coffee compounds during brewing. For instance, a pH that is too high or too low can disrupt the extraction process, causing certain flavors to dominate or be under-represented in the final cup.

Optimal pH levels help ensure a balanced extraction of acids, sugars, and fats, which are vital for developing the desired flavor profile in coffee. Water that falls within the ideal pH range (typically around 6.5 to 7.5) allows for a more efficient extraction of desirable compounds while minimizing bitterness or off-flavors. Monitoring and adjusting the pH of brewing water thus plays a crucial role in the quality of the coffee experience.