The seemingly simple process of brewing a cup of coffee is quite complex when you factor in the roast profile, grind, temperature, pressure and brew time.
But the perfect cup, scientists found, actually has to do with the water used to make it.
“Reasonably hard tap water” works best, according to a report by ITV.com.
It cited a study done in the UK that determined the “type of hardness” also mattered.
High magnesium levels increased the extraction of coffee into water, while high bicarbonate levels were bad for the flavor.
Water rich in sodium (a result of water softeners) was also not beneficial to taste.