Pulled a shot with bottled mineral water, flavor profile flipped completely

Honestly, I got curious after reading a forum thread about water hardness and espresso. I usually use tap water from my kitchen sink in Portland, but last Saturday I tried a cheap bottle of Gerolsteiner in my Breville. The same beans from a local roaster tasted way brighter, almost citrusy, and the crema was thicker too. I did a side by side with two shots, and the mineral water one had a sweetness I never got before. Now I'm wondering if I need to adjust my grind size since the extraction felt faster. Has anyone else messed around with different bottled waters and seen this big of a difference?

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