Bicarbonate/alkalinity in water buffers pH by resisting acidification; high alkalinity requires more acid to lower pH, while low alkalinity allows acids in coffee to remain uncontrolled and unpleasant.
causalpending
Speaker
James HoffmannEvidence Quote
“this refers to the ability of that water to sort of buffer its pH to maintain its pH around about 7 if you have a lot of bicarbonate if you have a lot of alkalinity it'll take a lot more acid added to that to turn the solution acidic”
Created: 8/13/2026, 9:49:47 AM
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