i just came across an article titled "the great filtration myth"(sweet marias posting),in wich the author goes on to explain the importance of mineral content based on region ,and the character they(minerals such as ca,mg,fe,etc...) add to the flavor and experience of origin coffees.
i have a tendency to agree with the author,the presence of certain mineral content is neccesary to the development of the cup,but when does mineral content start to manipulate or distort the nuances of a good coffee instead of enhancing these subtle notes?
is tap water an acceptable source ?
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