If you've talked to me about coffee before, I've probably told you to do whatever you want except "water maxxing". This post is the closest I hope I get to water maxxing in coffee
Whenever I go to a good cafe, I get a V60. The reason I get a V60 is because their V60 tastes better than the one I make at home. Espressos, Flat Whites, Lattes, I have them beat but V60s, they win.
So I asked myself why. Why can't I make V60s better than them? There's probably your usual elements of grind sizes (and the amount of fines in your grind), water temperature, light roast vs dark roast that you can play with but your bottleneck will always be the water (assuming you know what you're doing with the rest).
An idea I recently came up with was that instead of "treating" my water, I could try different brands of water that they sell in Dubai and it kinda works? Essentially, you want water that's close to a pH value of 7. And if you're into lighter roasts and looking to amp up the acidity, sweetness and clarity, Magnesium is the other thing you care about.
With those in mind, Arwa is the one that stands out if you happen to be reading this from the UAE and if not, you can probably ask Claude/ChatGPT for something that hits the same notes where you are?
Also because this post is in the "Recipes" section of my website, this is my go-to recipe for making a single-serve V60.