What could happen if coffee is brewed with poor-quality water?

Brewing coffee with poor-quality water can significantly impair the overall flavor profile and taste of the coffee. Water quality directly influences how well coffee extraction occurs; contaminants such as chlorine, minerals, or even undesirable tastes and odors can all be imparted into the brew. These off-flavors can mask the inherent notes of the coffee, leading to a less enjoyable experience for the drinker. High-quality water, on the other hand, complements the coffee’s characteristics, leading to a more balanced and flavorful cup.

Many coffee enthusiasts understand that water consists of dissolved minerals that can enhance the coffee’s flavor. If these minerals are of low quality or if the water is heavily treated or tainted in some way, it can create unpleasant tastes that distract from the intended flavors of the coffee beans. Thus, using clean, filtered, or spring water is recommended to ensure the best extraction and flavor realization.

The other choices do not accurately reflect the impact of poor-quality water on coffee brewing, as poorer water will not enhance crema, have no effect on flavor, or create a thicker consistency in a beneficial way.