To come to that conclusion, you really need to compare the same coffee, brewed with the same salts added before and after brewing. Did you do that? Dr Fekete did that and her panel couldn't discern a difference:Rjreusch wrote:For pour-over (V60), I have found by experimenting that you get more extraction and flavor with higher levels of hardness (primarily calcium). It is a known flavor extractor.
https://www.beanscenemag.com.au/the-pow ... e-tasting/
There's a problem with these sorts of experiments that don't show results, which is that it might be that the tasting panels suck, so it's worth repeating it to see if you have any different views.