Not all waters are equal. The profusion of bottled and distilled
waters available to consumers has allowed experimentation with
this option. Self evidently, if you have a water preference then that
preference is likely to transfer to the quality of the coffee t
aste that results from that water choice.
Consider also “hot versus cold”. Traditionally, for comfort and speed,
we default to freshly boiled water over new ground beans to give a fast
and aromatic cup. But also consider cold water pressed coffee which requires
more time but can result in a significantly more sophisticated flavour.
A favourite shortcut in our tastings is to make hot coffee early in the day and
let it cool over time. Room temperature coffee can also release surprising flavours.