I just pulled back to back shots of Crystal Geyser (I'm in Utah, so where it comes from) and TWW for espresso. I ran out of water on my last shot so I dumped the reservior water and added the TWW and purged the brew boiler. That was easy because the Pro300 brew boiler is so small. The TWW shot came out more balance and a bit brighter. There's much of a difference that I'm pretty convinced.

Just to verify the water specs:

Total Dissolved Solids: 150ppm
Calcium Hardness: 50ppm
Alkalinity: 35ppm

I believe what was also asked in the General Hardness, which I would also be interested in knowing. I understand that Magnesium doesn't produce as much scale as calcium, but it's still good information to know.

I was down to my last capsule of Third Wave Water and getting nervous about the time lag until Kickstarter shipments arrive...

That's when I ran into Taylor and Charles at the Palmer Event Center in Austin:



CoffeeChamps ATX FTW.

[creative nickname] wrote:So my initial reaction (not having tried the product, but as someone who regularly remineralizes distilled water for coffee brewing purposes and who has experimented with a few different formulations) is that I would expect this formula to underextract, at least when used on lighter roasts. My own experiments with brewing using water with no carbonate hardness were uniformly lackluster, except when I used darker roasts. I also don't really see the benefit of adding salt to water before brewing; you end up with chloride ions in the tank, which might cause trouble, and it seems just as easy to add a tiny pinch of salt to your puck or your mug if you think it enhances the taste of brewed coffee.

Would you mind sharing your methods of remineralizing? I recently watched this youtube video from WLL and am curious..

http://www.youtube.com/watch?v=iHI7jC0sQZo

Knowing that the calcium levels in the espresso formula is 50 ppm and that magnesium doesn't produce scale, can someone provide recommendation as to the frequency of descaling a heat exchanger boiler? Assuming 2 shots/day, will an annual descaling works or will I need to descale more frequently?

The calcium is also permanent hardness as apposed to temporary hardness. Temporary hardness is where most scale comes from, the calcium becomes less soluble when the teampeture increases.

All that to say annual descaling is probably okay but your mileage may vary

Taylor

Thank you!

I've been doing morning pour over brews with TWW for a couple months now. It's cheap enough (in my opinion) that I don't foresee myself going back to being cheap with tap water; and in retrospect I've realized that my tap water is apparently not great for coffee. I do think my own roasting style has gotten better and is creating better flavor nuance, but TWW to me has made what seems to be quite an impact on my cups. In fact, realizing how important WATER truly is to the finished cup, was a rather enlightening/AH HA moment to me. Not just for brewing, but for how you end up roasting.

EVERYONE should at least try it....

Maybe I'll swing by the dayton/cedarville areas one of these days and check it all out in person

I am surprised you provided the content of the packet used to treat 1 gallon of water? I am curious as to the sodium chloride. The SCAA standards allow 0 mg/L of total chlorine, can you expound on this discrepancy?

Spoiler Alert!













Congrats on the Shark Tank result!!