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Matisse-
True. I suppose you could potentially have salty water that was relatively PH neutral. I know that Brewlab in Edinburgh actually have to harden their water slightly.
What interested me recently was the fact that when you adjust water for beer brewing, you actually have to vary it according to how darkly roasted the malts are. I'm fairly sure (as I was suggesting before) that this would apply to coffee roast as well, though in what way I'm not sure.
rodabod
I reckon the best water composition will depend on the roast of the beans and their relative acidity. As a general rule though, softer water is best. London water is horrible.