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That’s the only comment there I’m unsure about - bottled water is pretty much filtered tap water in most places. There’s direct spring water and rain water you can use - but they have varying minerals again, and then are you distilling water for pure H2O? I actually don’t know what the author means here.

I do concur with consistency and then changing only one variable at a time - beans, temps, ground amount & size, water type(?), extraction time / length / size. It’s probably something I haven’t paid any attention to and have my favourite spots to get coffee from.