Third Wave Water - Page 6

#51: Post by **bigdaub** » January 26th, 2017, 3:48 pm

Fausto wrote:How many ppm of calcium carbonate and magnesium carbonate would that equate to? Sorry if that question doesn't make sense.

About 40-50 PPM Calcium

January 26th, 2017, 3:54 pm

This sounds like a much improved blend, and it makes the overall product much more attractive to me. I might have to order a sample to test once I run out of my current stock of pre-blended remineralizing potion!

January 26th, 2017, 6:33 pm

bigdaub wrote:About 40-50 PPM Calcium

What about the Magnesium. Was hoping for under 70 PPM combined between the two.

January 26th, 2017, 7:00 pm

If I can be honest, this is getting ridiculous.

January 26th, 2017, 7:22 pm

Listen, I'm no water expert. I like the idea of this product because it promises to give me great coffee water without having to know anything about it. I provided my machine manufacturer with the stats of the TWW espresso blend and asked if it was safe to use. I was told that as long as the calcium carbonate and magnesium carbonate added up to 70 or less PPM it was definitely fine. That was not clear based on what Taylor has provided so far (at least not to me) so I was trying to clarify.

Maybe my questions are ignorant, but I wouldn't know that without asking them...and if I can't ask about dehydrated water for my espresso machine on HB then where can I?

No one is forcing you to follow the thread.

#56: Post by **lagoon** » January 26th, 2017, 7:30 pm

I can't ask about dehydrated water for my espresso machine on HB then where can I?

http://www.bernardfoods.com/foodservice ... dwater.htm

#57: Post by **chipman** » January 26th, 2017, 7:32 pm

Fausto.......I'm with you. I care about what I put in my machine and be satisfied that not only will the water provide optimum taste, but more importantly I won't have to worry about scale. I don't care about becoming a chemist, I just want my coffee to taste good without adding another ritual to the game.

#58: Post by **Viernes** » January 27th, 2017, 2:13 pm

keno wrote:Robert, thanks for the interesting info! I realize you're a chemist and not a micro-biologist but do you know what level of citrates would pose a potential risk? Also, assuming users use TWW for brewing and mix it right before using then that shouldn't be an issue? It would only be an issue when the water is going to sit for long periods - e.g., in an espresso machine tank, correct?

Any more information to this? It's very interesting.

Also TWW guys should check what happens with this issue IMO. I've read that, for example, salmonella is one of the bacterias that uses citrate as energy source; so not a joke.

January 27th, 2017, 3:10 pm

Citric acid is one of the most effective ways to preserve food b/c it kills most bacterias. What makes salmonella so deadly is that it is not killed by citric acid, so the food that should be safe b/c of its citric acid can now carry it. Citric acid is one of the most common, natural food additives in the world and is recognized by the FDA as safe.
https://www.accessdata.fda.gov/scripts/ ... r=184.1033

Most salmonella outbreaks occur when someones food or drink is contaminated with feces. http://www.foodborneillness.com/salmone ... poisoning/

My recommendations for avoiding salmonella outbreaks in your brew water are. 1 Don't get s**t in your water. 2. If you do get s**t in your water then heat it to at least 165F at which point salmonella will die instantly.

January 30th, 2017, 12:14 pm

keno wrote:Your wife isn't the only one laughing at Third Wave Water. Here's an article which takes them to task:

Third Wave Water: How hipsters finally ruined coffee

While I have not actually tried TWW's product and can't personally defend it, I have formulated my own water and like many others noticed a significant improvement in espresso extraction. So I find this article really annoying.

The thing that really gets me is, first, how they disparagingly call anyone who cares about improving the taste of their coffee a "hipster", second, that they dismiss the improvement that water can make and the actual science behind it by referring to it as "buffoonery", and, third, in another article they insinuate that people who enjoy good coffee are selfish smug a**holes who neglect the fact that there are other's in the world who don't have access to clean drinking water.

The irony is that it's the authors of these articles who are the smug a**holes.

This response in Sprudge put a smile on my face:

Why Do Food Media Elites Hate Third Wave Water?