The effect of water quality on coffee brewing requires that the tds of coffee water is pure water or mineral water?

Bought a bag of coffee beans, used the standard parameters of the coffee shop, cooking utensils, techniques are the same, why is it still different from the taste of the coffee shop?

When all the conditions are almost similar, many friends can no longer think of any step except the problem, but in fact, we think that the more commonplace it is, the crux of the problem really lies. 90% of a cup of coffee is made from water, and the flavor of the coffee brewed is different according to the quality of the coffee.

On the chemical level, the composition of water is H2O, but this is water in a rational state. The water we come into contact with in our lives is a solvent that dissolves a variety of minerals, including sodium, potassium, calcium, magnesium and chlorine. The proportion of these ions will affect the extraction state of coffee and the proportion of various chemical reactions.

The American Fine Coffee Association proposes that the tds for brewing coffee should be 75-250ppm (mg/L), while the average coffee shop will be equipped with a water filter, its water quality can be controlled within this range. But family enthusiasts, we can choose barreled mineral water, their water quality generally falls in this range, and some cafes also choose barreled mineral water for convenience.