Water chemistry plays a significant role in influencing the overall brewing process and ultimately affects the taste of brewed coffee. The acidity of brew water can significantly impact the acidity level of coffee; soft water results in a highly acidic cup while hard water produces a chalky taste by neutralizing flavorful acids in coffee. Ideally, using water with balanced chemistry is preferred for optimal brewing outcomes. Additionally, bicarbonate concentration in water can have profound effects on flavor perception – even small changes can lead to noticeable differences in taste quality when brewing coffee.