Third Wave Water - Page 8

Water analysis, treatment, and mineral recipes for optimum taste and equipment health.
bigdaub
Posts: 22
Joined: 10 years ago

#71: Post by bigdaub »

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?
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.

Chuckie
Posts: 9
Joined: 7 years ago

#72: Post by Chuckie »

Where does AeroPress - ground near or at espresso - fall as it regards Classic or Espresso TWW? thanks!

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CwD
Posts: 986
Joined: 8 years ago

#73: Post by CwD »

My understanding is that the espresso oriented TWW is for boiler safety, not a different taste profile.

namelessone
Posts: 453
Joined: 15 years ago

#74: Post by namelessone »

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.

chortya
Posts: 16
Joined: 8 years ago

#75: Post by chortya »

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
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.
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

dale_cooper
Posts: 514
Joined: 9 years ago

#76: Post by dale_cooper »

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?

bigdaub
Posts: 22
Joined: 10 years ago

#77: Post by bigdaub replying to dale_cooper »

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

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johnny4lsu
Posts: 775
Joined: 12 years ago

#78: Post by johnny4lsu »

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.

brianl
Posts: 1390
Joined: 10 years ago

#79: Post by brianl »

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.

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