Aquacode for Espresso - Page 2

Water analysis, treatment, and mineral recipes for optimum taste and equipment health.
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#11: Post by homeburrero »

" Chloride ion and chloride are different, because Aquacode is concentrated by deep seawater extracted from deep sea, so it contains magnesium chloride and calcium chloride. Chloride, which is usually used in water quality inspection, refers to the addition of chlorine to water in waterworks for disinfection. Too much chloride can cause coffee to taste bad. Therefore, many baristas use water purification equipment and it is difficult to overcome the chlorine content in tap water"
Not quite correct. It's better to say that chlorine and chloride are different. Chlorine is the chemical element for both, but chloride specifically refers to the negatively charged ion, Cl⁻, like what you get from salt, NaCl, which dissolves into Na⁺ and Cl⁻ ions. In a water quality report, chloride refers to the negatively charged ion, and chlorine refers to dissolved chlorine gas, Cl₂ , hypochlorite ion OCl⁻, hypochlorous acid OHCl, and byproducts. There is an EPA test for chloride ion, and a very different one for total residual chlorine.

Chlorine is generally present at levels of up to a few mg/L in tapwater because it's added as a disinfectant. Even at those low levels it can affect taste. It is fairly easily removed by activated charcoal or carbon filtration. It will even dissipate overnight in an open container. Chloride on the other hand, may exist as a natural component of water, and can be very high due to industrial or road salt contamination, or by sea water incursion. It has to be pretty high, like above 100 mg/L before most people can taste it. But it can be corrosive to espresso machine components, and it's not easily filtered other than by Reverse Omosis or advanced mixed bed de-ionizing resins. Many espresso machine manufacurers advise using RO filtration when the chloride ion gets above 5 - 30 mg/L. (See Chloride in Water - Recommended Acceptable Ranges )
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