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I've reading a lot of posts on water quality and chloride on here but would still love your advice.
I own a plumbed in espresso machine in an area with medium/high water hardness. I just recently found out that our chloride levels are 102 mg/l which was a shock.
I have a ECM Synchronica that is connected to the main water supply via a BWT Bestprotect waterfilter. The manufacturer states : This filter system ensures balanced mineralisation and a consistently high pH value in the filtrate - key factors that minimise the risk of corrosion....
In order to improve my brew (i'm currently using aeropress) I decided to start from the water since it was cheap and it could eventually be carried on to other brew styles and beverage.
I'm purchasing, through special channels, proper distilled water used in...
I have been reading up on the water topic and tried to draw some conclusions on some possible suitable brands of bottled water that I can purchase in Italy. The primary purpose is to avoid having to descale or promote corrosion in my newly delivered Lelit Mara X. Homebrewn...
I thought it is time to open this thread. I think most of the backers received their packages, so maybe we can exchange observations maybe share new recipes etc.
So far I can say it is super simple to use and gives results a bit fruitier (subjectively) then my coffee brewed...
Hey Folks,
I'm linking the report from the water quality report from our city. Hoping there is enough info for determining the requirement for plumbing my GS3. We have very hard water, but we have a water softener that has near zero reading. I was planning to purchase the APEC...
Hi everyone, I just upgraded to a BDB from a Bambino Plus and I am pairing it with a DF83 with HU burrs, and I have some questions regarding the Pavlis water.
1) I decided to just add 0.4g of Potassium Bicarbonate directly into a gallon of distilled water instead of going...
I've gone down the rabbit hole of reading about water recipes for coffee-making (espresso in particular) and it seems that there are two goals people are trying to achieve and balance: good taste and preventing scale. It also seems that people can land anywhere on the spectrum...
It is getting to that time of year again ... when the water supply is colder - so less Chloramine is needed - but - it also 'lasts' longer in the colder water, so you're more likely to taste Chloramine. At this time of year with the variable temperatures it is harder for Ottawa...
I've got a Mechanika Max coming my way and want to be even more careful with it than I'm being with my current machine (Barista Pro, using DI water + Perfect Coffee Water). I'm going to use the tank initially, hope to plumb it in later.
