There are two primary aspects of water chemistry relevant to coffee brewing: mineral ions (primarily calcium and magnesium) which aid extraction, and bicarbonate/alkalinity which buffers pH.
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James HoffmannEvidence Quote
“there are two aspects to water and it's its contents that are particularly important when it comes to brewing coffee the first are the mineral ions most commonly we're going to talk about calcium and magnesium these are really useful ions if they're in the water they actually help with the extraction of the coffee flavors”
Created: 8/13/2026, 9:49:47 AM
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