Different water variations can be attributed to different geographical locations – some are hard, some are soft. Generally, softer water is best for coffee because it is relatively low in minerals whereas hard water leaves you with a dry chalky-type flavour to your coffee.

In delving deeper into why this is the case, researchers have identified that specific compounds in the water will leave you with a bad taste in your mouth after you’ve had a coffee – bicarbonate is the culprit to blame. Magnesium ions are the unsung hero in creating joyous coffee, in fact, they increase the extraction of coffee into water and improve the taste.
Not only is water important for taste, but it also contributes to maintenance of brewing equipment.

JURA’s Intelligent Water System (I.W.S.®) automatically detects the filter while the CLARIS Smart ensures perfect water quality. 

So, all in all, the art of coffee brewing is controlling the variables; and water quality must be controlled in order to achieve a flavourful beverage.