Had a barista in Portland show me a trick with tap water that floored me

Was grabbing a pour over at this tiny shop off SE Division last month, and the barista noticed my cup tasted flat. She pulled out a little packet of minerals, like the kind you add to distilled water, and said the local water here is too soft for good extraction. She added a pinch to my brew water and the difference was wild, same beans, same grinder, but way more sweetness and body. I went home and tested my own tap water with a cheap TDS meter, found it at like 40 ppm, way low. Now I've got a 5 gallon jug and I'm mixing in these mineral drops for every batch, feels extra but the flavor is honestly better. Has anyone else tried adjusting their water profile at home, or am I just chasing a Portland thing that won't work elsewhere?

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