Using water which underwent reverse osmosis is not ideal  because it will no longer have the minerals that give it each flavor, in fact, some TDS is needed for flavor to emerge. In reverse osmosis, all TDS will be removed because of its 0.025-micron pores. Though it produces very pure water in the process, it can be slightly acidic at a pH of 5-6 which can lead to a sour-tasting coffee. It may also highlight the coffee’s flavor profile due to the dissolved solids, calcium, and magnesium content. Reverse osmosis is used by aquariums, hydroponic farms, and breweries for accuracy in nutrient content, but you don’t need such accuracy for your home coffee. Aside from this, RO takes time to produce water so you need to have a lot of storage tank, unlike breweries who have this equipment plus access to ions and minerals they can place on their water for preservation. It is fine to use reverse osmosis if it is for commercial brewing but you need to find a remineralization post-filter in order to elevate the water pH and alkalinity.