Explain why water temperature and mineral balance must be controlled before adjusting brew ratio or grind.
The move: stabilize water before diagnosing the recipe. Temperature controls extraction speed The SCA sample-preparation standard uses 93 +/- 3 C water for brewing in cupping. That is not a magic number for every coffee, but it is a strong working window. Lower temperatures can leave sweetness and body behind. Higher temperatures can push bitterness faster, especially with fine grinds or long contact. Mineral content changes what you taste Water with no useful mineral content can make coffee feel empty. Water with too much hardness or alkalinity can flatten acidity and produce a chalky finish. Chlorine is not a nuance…
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