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For those of you making what seems to be coined 'rpavlis water', how are you making it? I've seen it mentioned many times and I've seen some posts where people provide different measurements for it, but it wasn't until today that I looked for rpavlis' actual post that spells it...
I've been a home enthusiast for over 10 years now. Recently I've been trying to pay closer attention to water for filter coffee and now have a Linea Mini coming in next week and want to make sure I have the right water specs going into that as well. Luckily we are on a...
I have a La Spaciale Mini arriving soon so though I'd seek the wisdom of this forum.
I live in Victoria BC where the water hardness is 18 mg/l and the typical chlorine level is 1.45 mg/l. I know the water might not be perfect for producing the best espresso, but will it be safe...
I came across this topic Lelit Bianca, particles forming in boiler (rpavlis water) and out of curiosity I contacted Lelit and Breville to ask about what they think about such recipes. Lelit did yet now answer and with Breville I chatted using their love chat with the...
I have on order a Specht LMLM and want to plumb it in for convenience, since I've on more than one occasion forgot to refill my tank and run out of water while pulling a shot. It will also save me the trouble of driving to Whole Foods to refill RO water and then add the Third...
I began with the Silvia over 15 years ago. Over the years, I moved on to LaPavoni, Gaggia and a QuickMill Carola (my favourite). At NO time did I ever think of filters or water softeners. I have never done any water testing at home. Nor have I ever gone beyond...
I have recently been experimenting with different waters for coffee, only to discover what everyone already knew: yes, water has a big impact on your coffee! I tried Third Wave Water which is delicious but does not really offer a lot of flexibility to try new...
Let me preface this by saying I would consider myself a seasoned enthusiast. I've been brewing and home roasting for four years. My goal remains unchanged : enjoying the craft and drinking good coffee. I'm always eager to learn but I wouldn't call myself an avid tinkerer either....
There's been some recent discussion about approximating Tim Wendleboe's Oslo water, and I had a hard time googling out some reliable numbers. Once I did a google translate of I came across some trustworthy data:
