The tap water thing that fixed my bitter brew

I fought with bitter coffee for months, switched beans, messed with grind size, nothing worked. Then a buddy who roasts in Austin told me to check my water hardness, said my tap was probably too soft. Grabbed a $12 test kit off Amazon, sure enough my water was sitting at 20 ppm. Added a pinch of baking soda to my pitcher before brewing and the difference was night and day. Anyone else checked their water or are yall still blaming the beans?

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kim.zara11d ago

My tap's at 180 ppm and I never touch the water, still get smooth cups. Might be your roast level or extraction time doing the bitter thing instead.