Home-Barista.com

Couldn't find a topic on this (apologize if their's one out there) just got a sample pack of - enough for 10 gallons. Not sure why I got it as my tap water is pretty good. You mix a capsule with a gallon of RO or distilled water and it...

does anyone have experience with this specific scale inhibiting cartridge, specifically its method of action?

I know it is an additive based scale inhibitor, but I'm curious as to whether it 'replaces' CaCO3 with some other mineral? I...

Hello all

So I'm planning on finally moving from mixing my own water to a plumbed in system. I've started to read about this topic and I'm starting to go crazy. Before talking to sales people trying to convince me they have the best...

Hey guys, just wanted to give you a heads up that Cirqua is back in business. When i went to the SCA show, i was somewhat shocked to see the old Cirqua brand with a booth at the show. Apparently there was some personal things that happened...

I'm upgrading from a Gaggia Classic and I've honed in on the Pro 300 for its fast heat up time. I was looking at how to maintain the machine and what I read about scale is worrying me.

With the Classic, descaling was recommended. I used...

While I'm waiting for delivery of my LMLM it's got me pondering water quality and how it affects taste. I was surprised to learn that my reverse osmosis water could actually degrade taste and even wear away at internal components of your...

I'm pretty new to the scene (just received an espresso machine as a gift) and I saw a few threads that were on the topic but couldn't seem to find the answer. If I'm currently residing in the greater Seattle area, is there any...

First off, thanks to Pat Moore for covering the publication of the new SCA water handbook.

And secondly, as a more useful thanks and simply because home-barista is IMO the best place for it, I'd like to share a bonus to the handbook in...

Hey guys,

So after reading a bit about the various famous coffee shops in Rome, I came across some information about sant eustachio and their weird looking crema. It appears that the "secret" to the crema might be adding baking...

Hey everyone, so I tried grinding the same beans we use at the coffee shop with the EK43 and brought it home to brew with my Chemex, and I am still getting the same result. I am convinced it is my water! But I am using the Third Wave Water...