If you buy a bag of roasted coffee based on how it tasted at a coffee shop, coffee roastery, Farmer’s Market, or just based on the flavor descriptions on the bag and are struggling to replicate the flavor at home when following the roasters brewing recommendations, often the number one culprit is the water you are brewing with.  Time and time again we find this to be the case.  Sometimes the issue is you are brewing with too soft of water meaning it lacks the right kind and quantity of minerals to extract the coffee well.  This is why distilled water is a very poor choice for brewing coffee.  Other times the issue is you are brewing with too hard of water meaning that the water contains not only a high mineral content, but often it contains the wrong kind and quantity of minerals resulting in either over extraction or just the extraction of underside flavor compounds from the coffee.  When we travel with one of our coffees and brew that coffee with various water sources (well water, municipal water, bottled water), we see this play out time and again.  While we will always try brewing with the local water source, we often find ourselves purchasing bottles of Crystal Geyser mineral water to brew with while traveling.  At home, we filter our water (which is very soft) with a standard water pitcher filter such as Brita filter and then add minerals to the water to reach our desired concentration.  While we will put out more content on the remineralization of water in the future, for now we wanted to share a well put together and concise Youtube video on this subject that will get you pointed in the right direction: https://youtu.be/G1qE13l6oY8 .