by another_jim on Sat Sep 25, 2010 5:03 pm
I'm not really sure what the Claris does. From what Nicholas observed, it seems to do both cation and anion softening, producing basically distilled water (like the zerowater), but also bypassing some water.
In terms of taste, there are slight differences between all these water formulations. Personally I think once you get away from awful water (close to distilled, ferric, hugely mineral, contaminated, etc), the differences become small enough that minor preparation and blending changes can compensate.
Put it this way, I can't really say one way or the other which water provides the perfect taste for each coffee; but I do now that roughly right water will get you enough of all the flavors so that you won't be missing out on anything. As an analogy, if you go to the movies, and sit in the perfect center seat in an empty theater, you'll get the best view of the movie. But if you sit a few seats away, in a normally filled house, you won't be missing anything. That's roughly the difference between all these water formulations. The awful water, on the other hand, is like seeing the same movie on a VCR and a thirty year old TV.