Third Wave Water - Page 8
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- Posts: 22
- Joined: 10 years ago
First why are you surprised I provided the contents of the packet. Second when NaCl dissolves in water your are left with Cl- (the negatively charged chloride ion) which is harmless. If you want to chlorinate your TWW you will need to perform electrolysis to create Cl2 (Chlorine). TWW has 0 mg/l of chlorine.discipline7 wrote: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?
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- Posts: 9
- Joined: 7 years ago
Where does AeroPress - ground near or at espresso - fall as it regards Classic or Espresso TWW? thanks!
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- Posts: 986
- Joined: 8 years ago
My understanding is that the espresso oriented TWW is for boiler safety, not a different taste profile.
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- Posts: 453
- Joined: 15 years ago
I've been using the classic profile for brewed coffee for a few weeks now and so far it's been great. I find it gives sweeter cups than the Barista Hustle water I played around with previously. I'm curious as it has 0 alkalinity and overall TDS of ~150ppm, how this affects the flavour vs the espresso profile which seems closer to SCA guidelines? I personally haven't experienced coffee being particularly sour or hard to extract.
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- Posts: 16
- Joined: 8 years ago
Hi Taylor, how would I convert this to liters? We have 2L and 5L distilled water bottles and I would like to try to mix the TWW formula myself for these volumes.bigdaub wrote:For those who are wondering what's in it... Each capsule is a total 1.5 grams. 1.1 grams of magnesium sulfate, .3 grams calcium citrate and .1 grams of sodium chloride.
Cheers
FYI I am Taylor of Third Wave Water
Do you plan to sell in Europe? Gardelli has your product in portolio but measuring in gallons is always a challange
Will this work?
2L:
Magnesium Sulfate 0,58
Calcium Citrate 0,16
Sodium Chloride 0,05
5L:
Magnesium Sulfate 1,45
Calcium Citrate 0,4
Sodium Chloride 0,13
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- Posts: 514
- Joined: 9 years ago
Question - is all RO water or distilled water the same? I'm thinking its not, even though it theoretically should be the same.
Taylor - I'm in Ohio like you, what kind of RO or distilled water would you recommend me using as the base for TWW?
Taylor - I'm in Ohio like you, what kind of RO or distilled water would you recommend me using as the base for TWW?
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- Posts: 22
- Joined: 10 years ago
RO and distilled are not the same but for the desired outcome properly RO'd water works fine.
As for a places in Ohio, Charles get his at Wholefoods. You can also use a Zero Water filter. I would buy a cheap TDS meter and just double check any RO water is in the single digits. Any distilled should be good to go.
Taylor
As for a places in Ohio, Charles get his at Wholefoods. You can also use a Zero Water filter. I would buy a cheap TDS meter and just double check any RO water is in the single digits. Any distilled should be good to go.
Taylor
- johnny4lsu
- Posts: 775
- Joined: 12 years ago
It's definitely not. I have a RO system that I setup to use with Third Wave Water. I was using distilled before that. I switched back to the distilled. For me, the coffee is significantly better with distilled. I have no reason why tho. The RO from my house made the coffee overly acidic and just bad.
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- Posts: 1390
- Joined: 10 years ago
So i tried the v60 with this coffee https://dragonflycoffeeroasters.com/pro ... whole-bean
The recipe is just 12g/200g with a 30 gram bloom and 50/50/50/20 pulse pours every 30 seconds @200F. The coffee seems to have pretty much no taste and is very soft. How has the TWW made others adjust their recipes? regular Chicago water is 160ppm water with about 140ppm calcium hardness.
Updated: So the TWW made the coffee very delicate with some subtle flavours. However, I switched back to filtered tap water and the flavours were more pronounced and much sweeter (think liquid honey). I'll have to explore a little more.
The recipe is just 12g/200g with a 30 gram bloom and 50/50/50/20 pulse pours every 30 seconds @200F. The coffee seems to have pretty much no taste and is very soft. How has the TWW made others adjust their recipes? regular Chicago water is 160ppm water with about 140ppm calcium hardness.
Updated: So the TWW made the coffee very delicate with some subtle flavours. However, I switched back to filtered tap water and the flavours were more pronounced and much sweeter (think liquid honey). I'll have to explore a little more.