Home-Barista.com

The quality of my local tap water fluctuates with the season. It's rather hard in general and produced a good bit of scale around my faucet and shower fixtures. The water treatment center is heavy handed with the chlorine and during...

Hi all,

I'm new here, I recently purchased a Lelit Biana after doing a lot of reading here as well as other sites. I'm loving the machine but I want to keep this big expense in the best condition possible.

My water is hard and I have the...

Hi, just check my GH and KH using the api test on my tap water. Below are the results:

GH = 196 ppm
KH = 57ppm

What would be suggestion on descale frequency? Machine is a isomac alba HX with 1.2L boiler

Hi

I have DVA 8L softener before my SpazS1V2.
Recently, my pump stuck and I had to replace it, When I got it back the Preinfusion was kind of strong.
Now the preinfusion lack and flow slow (maybe it should), but it got me thinking, maybe...

I recently got a few boxes of third wave water. I dilute them each in a 1 gallon of distilled water. Shake for a minute then wait until the cloudiness disappears. The shots are coming out really thin and taste very underextracted. They are...

Hi there,

I read a lot here at HB to make my own coffee water from RO water. For the first attempt I want to use the Dr.Pavlis recipe which uses potassium bicarbonate(KHCO3). Can I instead use potassium carbonate(K2CO3) for it? What is...

I am currently using nestle purelife bottled water for espresso which marks 3 grains hardness using hach 5b test kit. How often should I descale my espresso machine using this water?

Hi all,

I am looking to use tap water here in Dublin, Ireland to brew with.

I have some questions about my water filter and water parameters here in Dublin which I have been told is soft water.

I currently have a HMA filter set up...

I'm looking into getting an inline water filter for my espresso machine (and maybe split it off to a faucet for my kettle). I'm in southern California with a high TDS (~215 ppm) and high alkalinity (CaCO_3 around 110 ppm) - pH at 8. My...

LONG STORY (feel free skip to the short version):

I tried to read as much as I could during the past weeks. My knowledge about water filtering for espresso making purposes has increased from the initial 0% to the current 0.1%.
The only...