User:Bkh49/sandbox

Quantitatively, water is the most important component of the brew. Because water makes up more than 95% of coffee, the quality of the water is critical. Electrolytes have a greatest influence on resulting coffee and may cause the beverage to taste flat and bitter. Distilled water was found to be excessive in sourness or acidity when used for brewing. Besides water, pH can have a significant impact on coffee quality. A pH that is too acidic will lead to a brew that is too sour. Alternatively, an alkaline pH will lead to a brew that is too flat and bitter.