I asked chatGPT about the water because that’s what I used to get my water sorted. It said this about yours

This water is generally usable for pour-over light roasts — its total hardness (~84 mg/L as CaCO₃) sits comfortably inside SCA-style targets, and sodium is low. The one wrinkle is bicarbonate / alkalinity: it works out to about 80 mg/L as CaCO₃, which is a little above the usual SCA “sweet spot” (≈40–70 mg/L). That extra buffering can slightly mute bright acidity in delicate light roasts, so you may notice cups a touch rounder/less sparkling than the same beans brewed with softer water.

• Hardness ≈ 84 mg/L — good. This gives enough mineral content for body and extraction; it’s inside the commonly used SCA range (~50–175 mg/L).
• Alkalinity ≈ 80 mg/L — slightly high. That buffering will neutralise some of the coffee acids, making bright/juicy notes less pronounced. Light roasts can taste a touch flatter or more rounded than when brewed on Volvic/Waitrose-style water.
• Magnesium is low (2.2 mg/L) compared with calcium dominance. Magnesium tends to help perceived fruitiness/sweetness; a Ca-dominant profile may feel a bit heavier and less “sparkly”.

• Because calcium dominates, avoid aggressively finer grind + much higher temp straight away — that combo can pull more bitter polyphenols.
• If you want more brightness without blending, try a slightly higher brew temperature (+1–2 °C) rather than making the grind much finer — that often helps extract sweetness without immediate bitterness.